Brill with White Wine, Parsley & Sumac Sauce

Name: Brill with White Wine, Parsley & Sumac Sauce
Cuisine: Israeli
Ingredients: 4 brill fillets; Pinch each of salt, freshly ground black pepper and sumac; 2 tbsp extra virgin olive oil; 2 tbsp rapeseed/canola or vegetable oil; 2 tbsp rapeseed/canola or vegetable oil; 2 tbsp rapeseed/canola or vegetable oil; 2 tbsp butter; 1 shallot or ½ small red onion, finely chopped; 1 shallot or ½ small red onion, finely chopped; 2 garlic cloves, finely chopped; 2 tbsp finely chopped parsley (tough stalks removed), plus extra to serve; 1½ tbsp plain/all-purpose flour (can be gluten-free); 360 ml/12 fl oz/1⅓ cups cold milk (I use oat milk); 360 ml/12 fl oz/1⅓ cups cold milk (I use oat milk); 6 tbsp dry white wine; ⅓ tsp salt; Pinch of coarse ground black pepper; 1 tsp sumac, plus an extra pinch to serve

Preparation info

Serves:
4

Difficulty
Easy

Appears in

My Tel Aviv Table

By Limor Chen

Published 2023

About

I like using brill for this recipe, as it has a delicate and almost sweet flavour that works very well with the white wine and sumac sauce. If you can’t find brill, try to replace it with turbot, but otherwise any white fish that has a slightly more delicate flavour and texture will do, like Dover sole, lemon sole, seabass or sea bream.

Ingredients

4 brill fillets
Pinch each of salt, freshly ground black pepper and sumac
2 tbsp

Asia
Israel
Tel Aviv-Yafo
Fish course
Pescatarian
Gluten-free

Method

Season the fish with a pinch each of salt, pepper and sumac. Drizzle with the olive oil and set aside.

Melt the butter in a heavy saucepan on a medium-low heat. Once heated, add the shallot or onion and sauté for 2-3 minutes until translucent. Add the garlic and parsley and cook for another 3 minutes.

Turn the heat down to low. Add the flour, mix it in well for a minute, then ad