POACHED BRILL FILLETS WITH SAUCE HOLLANDAISE
Shopping list
Brill fillets1 egg
Softened butter
Seasoning
Lemon juice
Tarragon if sauce bearnaise preferred
Method
Put the vinegar in a pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
Put the egg yolks in a food processor with the vinegar reduction.
Gently melt the butter so that the butter solids fall to the bottom of the saucepan.Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop. Add tarragon if Bearnaise sauce is preferred.
If the sauce is too thick, add a little hot water.
Season to taste with salt and pepper and a little lemon juice and pour in to a sauce boat.
Cooking the fish
Place the brill fillets in a shallow pan and moisten with a little wine or fish stock, water will do if you don't have anything else. There should only be sufficient liquid to keep the fish from frying, the fillets will produce their own liquid during the cooking process.
Cook over a low heat for around 5 minutes and remove just before the fish are fully cooked - fish always continues to cook a little on its own after being taken off the heat.
Serving suggestion
Serve with roasted tomatoes and seasonal vegetables.
