| 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 |
tb |
Olive oil |
| 4 |
tb |
White wine vinegar |
| 4 |
tb |
Malt vinegar |
| 4 |
tb |
White wine |
| 8 |
tb |
Whipping cream |
| 175 |
g |
Salted butter; (6oz) |
| 2 |
tb |
Fresh chives; chopped |
| 1 |
|
Cucumber |
INSTRUCTIONS
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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