Name: Poached Brill/Tomato Hollandaise
Yield: Serves Four
Ingredients: 1 shallot, peeled, finely sliced; 175 g salted butter; 12 white peppercorns, cracked; 1 whole brill, roughly 1.5 kg, filleted, with the skin on, 4 fillets; 1 tbsp peppercorns; 1 lemon, cut into wedges; 1 handful of fresh herbs, tarragon, parsley, dill, coriander, chervil; 275 ml white wine; olive oil; sea salt & black pepper; 1 small lobe of ginger, peeled, grated; 4 tomatoes; ½ tsp caster sugar; 2 tbsp lemon juice; 3 egg yolks; 2 tbsp white wine; 1 tbsp white wine vinegar; 1 leek, chopped; 2 medium onions, peeled, sliced; 1 whole garlic bulb, peeled, cut in half; 4 carrots, chopped; 2 sticks celery, chopped

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Stock

2 medium onions, peeled, sliced
1 leek, chopped
2 sticks c

Method

To make the stock

Place the onions, leek, celery, carrots and garlic into a large saucepan, add enough water to just cover and bring to the boil. Simmer for 10 minutes. Take off the heat and add the herbs, wine, peppercorns, lemon and ginger. Return to the heat, and simmer for a further 10 minutes. Turn off and allow the flavours to infuse for 20 minutes. S

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Ingredients

For the Stock

Method

To make the stock

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