Brill with Pistachio Mousseline and Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About


  • 4 × 175 g/6 oz fillets of brill
  • 50 g/2


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 w