Name: Brill Poached in Red Wine/Salsify & Sea Vegetables
Yield: Serves Four
Ingredients: sea salt & black pepper; 50 g mixed sea vegetables, such as sea asters, sea beets, samphire, sea purslane; 6 sticks of salsify, peeled, cut into 5 cm batons; ½ cinnamon stick; 1 bottle full-bodied red wine, such as Barolo; zest of 1 orange; 6 cloves; 500 ml brown fish stock; zest of 1 lemon; 100 g salted butter, softened; 1 whole brill, roughly 1.5 kg, filleted, skinned

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Sauce

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

Method

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