Brill with Butter

(serves 4)

2 whole brill fish, fil­leted and skinned (I’m squea­mish) by your fish­mon­ger
4 tbsps but­ter
sprin­kle sea salt

First of all, go over your fish from the fish­mon­ger. Much as I love Fish­Works, they’re not as metic­u­lous as I am. For one thing, in my expe­ri­ence fish­mon­gers believe you should buy and go home with the WHOLE fish. Well, I don’t do whole fish. Except at the restau­rant itself where it’s been cooked by some­one else and all I have to do is gal­lantly eat one half then lift up the tail and thereby the spine and atten­dant bones. No, if I’m going to cook it, I want some­one to clean it beforehand.

But it’s never clean enough. So on a nice clean cut­ting board take each fil­let and search it for skin, extra bones, what­ever, and remove them so you have a per­fectly soft and lovely eat­ing experience.

Then in a large non­stick skil­let (I don’t have one! waah!) melt the but­ter and bring it to fairly high heat with­out brown­ing it. Then in go the fil­lets, as many as you can fit (I had to go in two rounds). Sprin­kle with salt and let cook. After per­haps 2 min­utes, turn, and swish the but­ter round. Add more if you need it. That’s IT.

Print This Post Print This Post

One Response to “Brill with Butter”

  1. Kristen in London » Blog Archive » what to give?:

    […] Brill with But­ter 06/21 […]

    June 21st, 2010 at 7:55 am

Leave a Reply:

Notify me of followup comments via e-mail. You can also subscribe without commenting.

*these fields are required