Poached Brill Steak with Melted Butter

Poached Brill Steak with Melted Butter

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Servings: 10
Calories: 678


  • 4 pints water
  • 2 lemons
  • 1 tsp salt
  • 10 brill steaks. each weighing about 6 oz
  • 5 1/3 oz beurre fondu
  • 3 lemons
  • picked parsley
  • 30 plain boiled potatoes


  • Boil the water, lemon juice and salt; add the steaks, bring back to boiling point, skim and simmer gently for 10 minutes until cooked.
  • Remove the tron§ons, drain and remove the skin and centre bone.
  • 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.
  • Serve the beurre fondu separately in a sauceboat.
  • Notes
  • The other ways of serving fish prepared in this way are:
  • In an earthenware dish on an underdish and dish paper
  • On an oval silver or stainless steel flat dish with special in built-in drainer
  • On a folded table napkin on a silver or stainless steel dish.
Calories: 678 kcal
Carbohydrates: 117 g
Protein: 44 g
Fat: 5g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 404 mg
Potassium: 3468 mg
Fiber: 16 g
Sugar: 6 g
Vitamin A: 199 IU
Vitamin C: 156 mg
Calcium: 125 mg
Iron: 6 mg
Cuisine French
Ingredients Fish & Seafood
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