brill with grilled vegetables
pepper and salt
parsley
all-purpose flour
butter
fish stock
white wine
cream
lemon
capers
The vegetables. Wash the lamb's lettuce and refrigerate. Cut
the fennel into thick slices. Cut off the green leaves from a
couple of stalks of leek, remove the threads of the roots but do
not cut off the ends. Cut the spring onions halfway through the
green. Remove the root threads. Peel and quarter a few
onions.
Heat a grill pan on the barbecue and grill the vegetables in a
little olive oil. Season with fennel seeds, pepper and salt.
Close the lid of the barbecue and leave for 15 to 30 minutes
until the vegetables are done. Turn the vegetables a few times
in the grill pan during this time.
Make a fish sauce. Start with a roux of butter and plain flour
and add fish stock, white wine to taste and cream. Add a dash
of lemon juice and a tablespoon of capers with some of the
liquid from their jar.
The brill. Carve the dark skin of the brill down to the bone.
Place the fish on a barbecue platter, type plancha, and put it
on the barbecue grill. Close the lid and leave for 15 minutes
until the brill is cooked. There is no need to turn the fish.
On the dinner plate. Before serving, remove the skin and fillet
the fish. Place a nice piece of fish on each plate, topped with
fish sauce. In addition, a generous portion of grilled vegetables
and a handful of lamb's lettuce.
Garnish with sprigs of parsley. Serve with small kegs of oil and
vinegar. You can serve it with baked or grilled potatoes.
brill
lamb's lettuce
fennel
leek
spring onion
onions
olive oil
fennel seed
brill with
grilled vegetables
The vegetables. Wash the lamb's lettuce and
refrigerate. Cut the fennel into thick slices. Cut
off the green leaves from a couple of stalks of
leek, remove the threads of the roots but do not
cut off the ends. Cut the spring onions halfway
through the green. Remove the root threads.
Peel and quarter a few onions.
Heat a grill pan on the barbecue and grill the
vegetables in a little olive oil. Season with
fennel seeds, pepper and salt. Close the lid of
the barbecue and leave for 15 to 30 minutes
until the vegetables are done. Turn the
vegetables a few times in the grill pan during
this time.
Make a fish sauce. Start with a roux of butter
and plain flour and add fish stock, white wine to
taste and cream. Add a dash of lemon juice and
a tablespoon of capers with some of the liquid
from their jar.
The brill. Carve the dark skin of the brill down
to the bone. Place the fish on a barbecue
platter, type plancha, and put it on the barbecue
grill. Close the lid and leave for 15 minutes until
the brill is cooked. There is no need to turn the
fish.
On the dinner plate. Before serving, remove
the skin and fillet the fish. Place a nice piece of
fish on each plate, topped with fish sauce. In
addition, a generous portion of grilled
vegetables and a handful of lamb's lettuce.
Garnish with sprigs of parsley. Serve with small
kegs of oil and vinegar. You can serve it with
baked or grilled potatoes.
pepper and salt
parsley
all-purpose flour
butter
fish stock
white wine
cream
lemon
capers
brill
lamb's lettuce
fennel
leek
spring onion
onions
olive oil
fennel seed
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
