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Herb Crusted Brill With A Salt And Vinegar Sauce

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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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