Fillet of Brill Poached in Red Wine with Shallots

• 4 × 150-175 g/5-6 oz fillets of brill
• 10 g/¼

Butter an ovenproof pan large enough to take the fillets of brill without overlapping. Cover the base with the sliced shallots, season the fillets of brill on the undersides and place them on top of the shallots. Add the red wine and the fish stock, cover with buttered paper or foil and bring up to almost boiling. Transfer to an oven pre-heated to