Roast Brill with Parisian Green Sauce
Jack Munn
Category
Dinner
Cuisine
French
Author:
Jack Munn
Servings
2
Prep Time
5 minutes
Cook Time
25 minutes
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.
Ingredients
-
1 whole Brill, 500-750g
-
125g butter
-
1 shallot, chopped
-
100ml double cream
-
1tbsp Dijon mustard
-
2 tinned anchovy fillets
-
handful of basil leaves
-
10g fresh tarragon
-
15g fresh parsley
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2 sprigs fresh thyme
Directions
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.
