CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Superchefs |
2 |
Servings |
INGREDIENTS
55 |
g |
Parmesan cheese, 2oz |
2 |
|
110 g, 4oz pieces of |
|
|
brill |
110 |
g |
White breadcrumbs, 4oz |
55 |
g |
Mixed herbs, dill parsley |
|
|
basil 2oz |
1 |
|
Clove garlic |
1 |
T |
Olive oil |
4 |
T |
White wine vinegar |
4 |
T |
Malt vinegar |
4 |
T |
White wine |
8 |
T |
Whipping cream |
175 |
g |
Salted butter, 6oz |
2 |
T |
Fresh chives, chopped |
1 |
|
Cucumber |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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