Poached Brill Steak with Melted Butter (Tronqon de Barbue Po recipe
for the court-bouillon
2 litres water
2 lemons
5 g salt
10 x 175 g brill steaks
150 g beurre fondu
3 lemons
picked parsley
30 plain boiled potatoes
2 lemons
5 g salt
10 x 175 g brill steaks
150 g beurre fondu
3 lemons
picked parsley
30 plain boiled potatoes
method
1. Boil the water, lemon juice and salt; add the steaks, bring back to boiling point, skim and simmer gently for 10 minutes until cooked.
2. Remove the tronçons, drain and remove the skin and centre bone.
3. Dress the fish on a serving dish with a little of the cooking liquid, garnish with slices of lemon, picked parsley and the plain boiled potatoes.
4. Serve the beurre fondu separately in a sauceboat.
Notes
The other ways of serving fish prepared in this way are:
1. In an earthenware dish on an underdish and dish paper
2. On an oval silver or stainless steel flat dish with special in built-in drainer
3. On a folded table napkin on a silver or stainless steel dish.
2. Remove the tronçons, drain and remove the skin and centre bone.
3. Dress the fish on a serving dish with a little of the cooking liquid, garnish with slices of lemon, picked parsley and the plain boiled potatoes.
4. Serve the beurre fondu separately in a sauceboat.
Notes
The other ways of serving fish prepared in this way are:
1. In an earthenware dish on an underdish and dish paper
2. On an oval silver or stainless steel flat dish with special in built-in drainer
3. On a folded table napkin on a silver or stainless steel dish.
serving amount
serves 10
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