Baked Cornish Brill With Clotted Cream Sauce
- Cut the leek into small pieces, lightly butter a dish or shallow-sided tin. Spread the leeks over its base, with the fish on top black skin down on top of the leeks.
Add stock. Put the sliced apples round the fish and season with salt & pepper
Bake for about 15 minutes in a moderate oven.
Heat the remaining butter, saute the mushrooms in it and season (optional). Heat and flame the brandy in a small pan and Pour it over the fish. Lift it out on to a serving dish.
Strain the liquid into a frying pan and reduce to about 150ml.
Beat in the clotted cream, but don't boil. Add the cooked leek, apple and mushrooms.
Serve the fillets with a generous amount of sauce spooned over them.