Poached Fillet of Brill in a Rich Red Wine Sauce

This has always been a very popular dish with all our customers. The richness of the sauce harmonizes with the brill to give a powerfully-flavoured dish and the turned vegetables offer a wonderful splash of colour as well as providing a contrast in textures. For the sauce, use only a good quality Burgundy; the better the wine, the better the sauce. Turbot or monkfish can be used instead of brill for this dish.