Turbot or Brill with Carrot and Chives

Name: Turbot or Brill with Carrot and Chives
Yield: serves 6
Ingredients: 30 g butter; 50 ml cream; 150 ml water; pinch of sugar; 15 g butter; 450 g carrots; salt and freshly ground pepper; salt and freshly ground pepper; 6 fillets turbot-or brill weighing 110–140 g each; few sprig of fennel; 6 fillets turbot-or brill weighing 110–140 g each; 1 tablespoon chives, finely chopped

Preparation info

serves
6

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Another delicious recipe which I managed to extract out of my brother Rory O’Connell!

Ingredients

6 fillets turbot-or brill weighing 110–140 g each
few sprig of fennel

Supper
Fish course
Pescatarian
Gluten-free

Method

Wash the carrots and peel thinly if necessary. Bring the water to the boil. Cut the carrots in 7mm thick slices and add to the boiling water. Season with salt, pepper and a pinch of sugar. Cover and cook until soft. Remove the carrots with a perforated spoon, reserve the liquid, purée the carrots with the butter and cream, taste and correct seasoning.