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Brill and Mushrooms with Lemon Sauce

ingredients

serves 4
4 brill fillets
3/4 cup (90 g) mushrooms
1/2 stick (2 oz) 50 g butter
salt and freshly ground black pepper
juice of 2 lemon
4 tablespoons white wine

for the sauce

juice of 1/2 lemon
2 tablespoons chopped parsley
1 1/4 cup (1/2 pint) 300 ml fish stock
1 tablespoon flour
2 eggs

method

1. Wash and pat dry the fillets; skin or leave as they are, as you prefer.

2. Cut the mushrooms into thin slices.

3. Lightly butter an ovenproof dish and arrange the mushrooms on the base.

4. Fold the fillets in half and lay them on top of the mushrooms. Season, and squeeze lemon juice over them.

5. Add enough wine to moisten the mushrooms and dot the top of the fillets with a few knobs of the butter.

6. Bake in a moderate oven 180°c (350°f) gas 4 for 20 minutes, until the fillets are tender.

7. Put all the sauce ingredients into the bowl of a food processor or blender and process until smooth.

8. Pour into the top of a double boiler, or into a bowl that sits over a saucepan of simmering water: do not let the bowl touch the water.

9. Whisk the sauce constantly over a low heat until it thickens, then season and add a little of the cooking juices from the brill dish.

10. Arrange folded fillets of brill carefully on a warmed serving dish, pour over some of the sauce and sprinkle the mushrooms over the top.

Serve the remaining sauce separately.

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