Ian McAndrew

Fillet of Brill with Two Sauces

Preparation info
  • Serves

    4

    • Difficulty

      Medium

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.

Ingredients

  • 4 X 175 g/6 oz fillets of brill
  • 350 ml/12

Method

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 unti