Brill With Beurre Noisette Sauce
(serves 4)
4 fillets skinless brill
1/2 cup/110 grams salted butter
handful flat-leaf parsley, chopped
2 tbsps whole capers
fresh black pepper
a couple of drops lemon juice
This sauce is intended for grilled, broiled or sauteed brill, or any other delicate white fish like lemon or Dover sole, sea bream or even tilapia. Simply prepare the fish, and pour over the sauce.
To make the sauce, melt the butter in a saucepan and let sit for a moment. Skim off any of the white solids that may lay on top, then pour the clear, pure butter into another saucepan, leaving behind the white solids in the bottom. This is clarified butter, or “ghee” as it is known in Indian cuisine.
Now simply add all the other ingredients and heat the sauce through until ready for use.
Print This Post
No comments yet
Desserts (36)
dips (6)
dressings (5)
Main Courses (254)
pastry (2)
Salads (50)
Sandwiches (1)
Sauces (24)
Side Dishes (92)
Snacks (8)
Soups (34)
Starters (6)
