- Serves: 4
- Prep: 30 minutes
- Cook: 1 minutes
- Difficulty: Easy
1 large brill or 4 400gm brill with the head taken off
500ml good chicken stock
3 shallots finely chopped
50g green peppercorns in brine
50g small capers in brine
100g unsalted butter, cut into cubes and kept cold
20ml double cream
1 bunch of flat leaf parsley finely chopped
Preheat the oven to 180°C.
To make the sauce, lightly fry the shallots in 1 cube of the butter until translucent, add the brandy and light. Reduce the brandy so the alcohol is cooked off and then add the chicken stock. Reduce the chicken stock by 2 thirds and remove from the heat.
Place the brill in a large roasting tray (large enough for either the 4 small fish or the larger fish) add the sliced onions, rosemary and garlic and a splash of water. In a frying pan heat the olive oil and fry the brill on the top fillet (this will be the black skin) until coloured and then place on the roasting tray. Bake for 12 minutes if using smaller fish, and 18 minutes for a larger fish.
While the fish is roasting reheat the sauce. As it comes to the boil add the double cream and then whisk in the butter (1 cube at a time). Do not boil the sauce at this time as the sauce will split. When the butter is in add the capers, green peppercorns, chopped parsley and adjust the seasoning if required.
Keep warm until the fish is ready to serve.