Fillet of Brill with Two Sauces

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

The richness of the red wine sauce and the delicate sabayon make a wonderful combination. This is probably best served with a light red Burgundy rather than the traditional white wine served with fish.


  • 4 X 175 g/6 oz fillets of brill
  • 350 ml/12 fl oz fish stock
  • 175 ml/6 fl oz red wine
  • 120 ml/4 fl oz dry sherry
  • 350 ml/12 fl oz veal stock
  • 3 egg yolks
  • 25 g/1 oz unsalted butter


    Preheat the oven to 190°C/375°F/Gas Mark 5.

    Skin and trim the fillets of brill. Butter an ovenproof pan, lay in the fillets and add the fish stock. Bring the liquid to trembling point, cover with a lid, transfer to the oven and gently poach for 4-5 minutes until cooked. When cooked, remove the fillets from the stock, cover and keep warm. Divide the stock out between two pans, add the red wine to one and the dry sherry to the other. Set both pans over a high heat and reduce the one containing the red wine by three-quarters and the one containing the sherry by two-thirds. When the sherry sauce has reduced, remove it from the heat and allow to go cold. When the red wine sauce has reduced, add the veal stock and reduce over a high heat until it thickens.

    To make the sabayon sauce, break the egg yolks into a round-based bowl and add the reduced sherry stock. Whisk the egg yolks with the sherry stock over a pan of hot, not boiling, water until they thicken. Meanwhile, pass the red wine sauce through a fine strainer, then gradually whisk in the butter until melted.