Escalopes of Brill with Tomato and Mustard Seeds

Name: Escalopes of Brill with Tomato and Mustard Seeds (Escalope de barbue à la graine de moutarde et à la tomate)
Yield: For four people
Cuisine: French
Ingredients: 1 brill or turbot, weighing about 2 kg (4½ lb), filleted a little butter; 1 brill or turbot, weighing about 2 kg (4½ lb), filleted a little butter; 1 brill or turbot, weighing about 2 kg (4½ lb), filleted a little butter; 250 ml (8 fl. oz) tomato sauce; a pinch of thyme flowers, finely chopped; 150 ml (¼ pint) plus 1 tablespoon double cream or crème fraîche; 150 ml (¼ pint) plus 1 tablespoon double cream or crème fraîche; 3 teaspoons coarse Meaux mustard; juice of half a lemon; salt, freshly ground pepper; salt, freshly ground pepper

Escalope de barbue à la graine de moutarde et à la tomate

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 brill or turbot, weighing about 2 kg (4½ lb), filleted a

Europe
France
Fish course
Gluten-free
Pescatarian
Spring

Method

Preparing the escalopes

Make a horizontal incision in each fillet so that you can open it up like a book; it should make an escalope about the thickness of an escalope of veal. Place each escalope between two sheets of aluminium foil and flatten it with a cutlet bat or heavy knife; this breaks up the sinews in the fish, so that the escalope does not shrink