Poached Brill on the Bone with Hollandaise Sauce

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

When buying fish to cook on the bone, allow about 450g/1 lb per person. Poaching fish is the simplest of all cooking techniques and if you follow the few basic rules set out below you cannot go wrong.