🧾 Ingredients (serves 4):
1 whole brill weighing 1.2 to 1.5 kg (or 4 brill fillets)
2 échalotes
150 g de beurre froid, coupé en dés
salt, white pepper
Huile d’olive
For the vegetables :
2 carrots
1 leek
1 zucchini
1 turnip (optional)
butter, salt, pepper
👨🍳 Preparation :
Preparing the vegetables:
Peel and cut the vegetables into fine sticks (julienne).
Fry gently in a knob of butter with a little salt, over medium-low heat, until tender-crisp (~10 min). Keep warm.
Cooking brill:
If you have a whole brill, have it filleted by your fishmonger.
Salt and pepper the fillets, then pan-fry in a drizzle of olive oil for 2-3 minutes on each side (depending on thickness), until just pearly.
To prepare the beurre blanc :
In a small saucepan, reduce the chopped shallots with the white wine and vinegar until almost completely evaporated.
Off the heat, gradually add the cold butter cubes, whisking constantly to build up the sauce.
Strain the sauce if you want a smooth texture. Taste and adjust the seasoning.
Presentation:
Arrange a bed of julienne vegetables in the center of the plate.
Place a fillet of brill on top.
Drizzle with hot beurre blanc.
Sprinkle with dill or chives for a fresh touch.
Do you prefer a more rustic version, or one with a different sauce (such as hollandaise, herb crust or whole oven)?