Brill with Rhubarb

Name: Brill with Rhubarb
Yield: Serves 4
Ingredients: 1¼ pints (700 ml) court bouillon; 4 fillets of brill; 1 oz (25 g) butter; Salt and pepper; Salt and pepper; ¼ pint (150 ml) double cream; 6 sticks rhubarb, cooked without sugar, puréed and kept warm

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

I felt so sorry for the British rhubarb industry after hearing Derek Cooper’s report on its declining fortunes on Radio 4’s Food Programme that I thought I would include this dish to help demand.

Ingredients

1 oz (25 g) butter
4 fillets of brill
1¼

Fish course
Pescatarian

Method

Butter a baking dish and lay the fillets on it. Cover with the bouillon and seal with the aluminium foil. Bake in the oven at gas mark 6/400°F/200°C for about 15 minutes.

Lift the fillets from the bouillon and place them on a serving dish. Cover with the rhubarb purée and keep warm in the oven.

Take the bouillon in which you cooked the fish and reduce it over a fierce flame unti