Recipe – Roasted Brill & Parisian Green Sauce
Guest post from Jack Munn @Umami_Jam
Number 7 of the @pesky_fish series is this whole roasted brill with a Parisian inspired green sauce.
Serve this with some fries and it’s a real treat. The sauce is made of butter, cream, tarragon and other herbs. It’s a sauce that usually would be found on a steak, but it’s equally as suited to seafood. Seriously delicious 🍟 🐠
One of the great things about Pesky is the traceability of the fish. This gorgeous brill was landed by the Kendore, a small sustainable fishing boat based in Brixham, only a few days ago. So nice to know exactly where your produce is coming from.
Serves: 2 people
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
500g-1kg Brill, whole.
Half a stick of butter
1 shallot, chopped
100ml heavy cream
1tbsp Dijon mustard
2 anchovy fillets
6 Basil leaves
2 sprigs of thyme
1. Preheat the oven to 180C. Pat the brill dry with kitchen towel, then rub olive oil over. Generously season with salt and pepper.
2. Line a baking tray with baking paper, place the brill on the tray and roast for 25 minutes.
3. 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.
4. After 25 minutes, remove the brill from the oven. Drop dollops of the green sauce over the fish and serve with skinny fries.