Brill with Pistachio Mousseline and Vegetables


  • 4 × 175 g/6 oz fillets of brill
  • 50 g/2 oz carrots, cut into strips
  • 50 g/2 oz mushrooms, sliced
  • 150 ml/¼ pint dry white wine
  • 25 g/1 oz butter, chilled and diced
  • sprigs of chervil, to garnish

For the Pistachio Mousseline

  • 15 g/½ oz pistachio nuts, shelled
  • 100 g/4 oz brill trimmed from the fillets
  • 15 g/½ oz chopped chervil
  • 1 egg white
  • salt
  • freshly ground black pepper
  • 150 ml/¼ pint double cream


Skin the brill fillets and trim any frill and a little off the tails to give 100 g/4 oz trimmings for the mousseline.

To make the mousseline, pour boiling water over the pistachios, leave for 30 seconds, then drain. Pull off the skins. Purée the fish trimmings with the pistachios, chervil and egg white in a processor or blender until smooth. Rub through a fine sieve. Season vigorously with salt and pepper. Gradually beat the cream into the mixture.

Spread the carrots and mushrooms on the base of a buttered flameproof dish, and lay the brill fillets on top. Either fill a piping bag fitted with a plain 1.25 cm/½ inch nozzle with the mousseline and pipe over the fillets, or spread the mousseline over the fish using a palette knife. Pour in the wine, cover with foil or a lid and cook in a preheated oven, 140°C/275°F/gas mark 1, for about 15 minutes until the fish is just opaque.

Remove the fillets to a warmed serving dish. Place the cooking dish over a direct heat, and reduce the juices by half over a fairly fast flame. Season, then whisk in the butter a few cubes at a time. Taste and adjust seasonings. Pour round the fish, garnish with chervil and serve.