Poached Brill on the Bone with Hollandaise Sauce

Name: Poached Brill on the Bone with Hollandaise Sauce
Ingredients: 1 whole brill, weighing 1.35-1.8kg/3–4 lb, gutted and with fins and gills removed but with skin left on (ask the fishmonger for all the trimmings except the gills to freeze for fish soup). Get him to cut the fish into 5 steaks.; about 2.25 litres/4pt Court-bouillon; 2 tbsp white wine vinegar; 1 tbsp white wine vinegar; juice of ½ lemon; 1 tsp white mignonette pepper (coarsely crushed white peppercorns); 1 shallot; sea salt; 225g/8 oz butter; 3 egg yolks

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

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.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method