Roast Brill with Parisian Green Sauce
Serve this with some fries and it’s a real treat. The sauce, made of butter, cream, tarragon and other herbs, would usually be found on a steak, but it’s equally as suited to seafood. Seriously delicious.
1 whole Brill, 500-750g
1 shallot, chopped
100ml double cream
1tbsp Dijon mustard
2 tinned anchovy fillets
handful of basil leaves
10g fresh tarragon
15g fresh parsley
2 sprigs fresh thyme
Preheat the oven to 180C. Pat the brill dry with kitchen towel, then rub olive oil over. Generously season with salt and pepper.
Line a baking tray with baking paper, place the brill on the tray and roast for 25 minutes.
While the Brill is roasting, add half a stick of butter to a saucepan. Melt over a very low heat, then add the shallot. Soften for 3 minutes, then add the anchovy fillets. Cool for 1 minute, then add the mustard and cream. Add the fresh herbs, then immediately transfer to a blender. Blend well.
After 25 minutes, remove the brill from the oven. Drop dollops of the green sauce over the fish and serve with skinny fries.