1 small brill (600 g approx)
juice of 1/2 lemon
court bouillon
juice of 1/2 lemon
court bouillon
for the garnish
lemon wedges
parsley sprigs
parsley sprigs
method
1. Clean the brill inside and out.
2. Cut off the fins and rub a little lemon juice over the flesh.
3. Put the fish into a large deep frying pan and cover with court bouillon.
4. Cover with a lid and poach gently for 10 minutes.
5. Lift out the fish gently with a broad fish slice, drain, and slide on to a warmed serving plate.
6. Garnish with lemon wedges and parsley.
Serve with Shrimp or Hollandaise Sauce.
2. Cut off the fins and rub a little lemon juice over the flesh.
3. Put the fish into a large deep frying pan and cover with court bouillon.
4. Cover with a lid and poach gently for 10 minutes.
5. Lift out the fish gently with a broad fish slice, drain, and slide on to a warmed serving plate.
6. Garnish with lemon wedges and parsley.
Serve with Shrimp or Hollandaise Sauce.
serving amount
serves 4 - 6
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