Braised Brill RecipeOrigin: Britain Period: Traditional |
Ingredients:
1.15kg brill fillets (or substitute sole or whiting) 
Braised Brill Preparation:Method:Season the brill well then melt 30g of the butter and allow to cool. Dip the fish fillets in the butter then coat evenly in the breadcrumbs. Grease a baking dish very thoroughly then mix the shallots and parsley before scattering over the base. Lay the fish fillets on top then melt the remaining botter and pour over the fish. Carefully spoon the vermouth around the fish (do not pour over the fish, or it will remove the coating) then transfer to an oven pre-heated to 220°C and cook, uncovered, for about 12 minutes. Transfer the fish to a serving plate and place in the oven to keep warm. Pour the pan juices into a saucepan, bring to a rapid boil to reduce then pour over the fish and serve. |
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