Pan-Fried Brill

(serves 3)

2 whole brill fish, fil­leted assid­u­ously by your fish­mon­ger
3 tbsps but­ter
sprin­kle sea salt
freshly ground black pepper

Run the fil­lets under cold water and rinse well, then pat dry with kitchen paper tow­els. In a large skil­let, melt the but­ter and get it quite hot but not brown. Add the fil­lets skin side down and cook for about 4 min­utes, bast­ing with the hot but­ter. At the VERY last minute before serv­ing, turn onto the other side and cook just for a minute.

To serve: lay the aspara­gus on each plate, then top with the fish fil­lets and place a gen­er­ous dol­lop of hol­landaise over all. Add a spoon­ful of bean salad and a spoon­ful of pota­toes and… you’re in business.

Print This Post Print This Post

No comments yet

Leave a Reply:

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

*these fields are required