Shaun Hill

Steamed brill with cider sabayon

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
How to Cook Better
How to Cook Better

By Shaun Hill

Published 2004

  • About

White fish are good steamed, so this dish would work as well with sole, plaice or turbot. The sabayon is made in a similar way to hollandaise sauce, but is lighter and more fragile because no butter is added.

Ingredients

  • 4 x 200 g brill fillets
  • salt and pepper
  • 3 egg yolks

Method

  1. Season the fish fillets with salt and pepper, then steam them.
  2. Heat a saucepan of water until it is nearly boiling. Whisk together the egg yolks and cider in a bowl - preferably one without too many corners; more rounded is better - then whisk the Tabasco and lemon juice with the yolks and cider mixture over the hot water. Use a lifting action as you whisk so t