Brill Poached in Red Wine/Salsify & Sea Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Sauce

  • 1 bottle full-bodied red wine, such as Barolo
  • ½ cinnamon stick
  • 6


To make the sauce

Pour the red wine into a pan with the cinnamon, cloves and citrus zests. Bring to the boil and simmer and reduce by two thirds until a syrupy consistency is reached: add the fish stock, reduce by half again and take off the heat.

Pass through a sieve into another pan, bring to the boil again and reduce by half until the sauce is th