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Receta Herb Crusted Brill With A Salt And Vinegar Sauce

by Global Cookbook

Ingredientes

55 gm Parmesan cheese, (2oz) 2 x 110 g, (4oz) pcs of brill 110 gm White breadcrumbs, (4oz) 55 gm Mixed herbs, (dill, parsley, basil) (2oz) 1 x Clove garlic 1 Tbsp. Extra virgin olive oil 4 Tbsp. White wine vinegar

4 Tbsp. Malt vinegar 4 Tbsp. White wine 8 Tbsp. Whipping cream 175 gm Salted butter, (6oz) 2 Tbsp. Fresh chives, minced 1 x Cucumber

Direcciones

1. To make the vinegar sauce: Combine the vinegar's and white wine in a saucepan and boil till the liquid has reduced by half. Add in the cream and boil again to reduce till you have about 180ml left. Now put in the butter, a cube at a time, whisking each piece till it melts before adding the next. Do not let the sauce boil or possibly seperate. Finally, stir in the chives to taste - the flavour should be quite sharp - and correct the seasoning.
2. Take the sauce off the heat and keep it hot.
3. Meanwhile make the herb crust. Blend all the ingredients together and set aside.
4. In a pan seal the brill in extra virgin olive oil. Spoon the crust mix over each piece of brill and place in a warm oven at 180C/350F/gas mark 4 till crust is crispy and the fish is cooked (about 2-3 min.
5. Serve the brill on a plate and spoon over the salt and vinegar sauce.

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