Herb crusted brill with a salt and vinegar sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 55 | grams | Parmesan cheese; (2oz) |
| 2 | 110 g; (4oz) pieces of | |
| ; brill | ||
| 110 | grams | White breadcrumbs; (4oz) |
| 55 | grams | Mixed herbs; (dill, parsley, |
| ; basil) (2oz) | ||
| 1 | Clove garlic | |
| 1 | tablespoon | Olive oil |
| 4 | tablespoons | White wine vinegar |
| 4 | tablespoons | Malt vinegar |
| 4 | tablespoons | White wine |
| 8 | tablespoons | Whipping cream |
| 175 | grams | Salted butter; (6oz) |
| 2 | tablespoons | Fresh chives; chopped |
| 1 | Cucumber | |
Directions
HERB CRUST
SALT AND VINEGAR SAUCE
To make the vinegar sauce: Combine the vinegar's and white wine in a saucepan and boil until the liquid has reduced by half. Add the cream and boil again to reduce until you have about 180ml left. Now put in the butter, a cube at a time, whisking each piece until it melts before adding the next. Don't let the sauce boil or seperate. Finally, stir in the chives to taste - the flavour should be quite sharp - and correct the seasoning.
Take the sauce off the heat and keep it warm.
Meanwhile make the herb crust. Blend all the ingredients together and set aside.
In a pan seal the brill in olive oil. Spoon the crust mixture over each piece of brill and place in a hot oven at 180?C/350?F/gas mark 4 until crust is crispy and the fish is cooked (about 2-3 minutes.
Serve the brill on a plate and spoon over the salt and vinegar sauce.
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