on skin baked brill with buttermilk
Dust the brill with flour and fry for 4 to 5 minutes on each side in a lot of butter. Season with salt and pepper. Muslin: make a normal potato purée, but use buttermilk instead of cream. Process with the hand mixer until a smooth mousseline.
ingredients - info brill flour butter salt & pepper mushy potatoes nutmeg buttermilk seaweed
Seaweed sauce: Rinse the seaweed under the tap. Mix with some cream and let boil with fish stock. Add a cube fish stock, white wine, Noilly Prat, lemon juice and season with salt and pepper. Sauté the washed sea lavender butter just before serving. Garnish: fry a mix of watercress and chervil 20 seconds at 150°C in oil.

on skin baked brill with buttermilk

mousseline and seaweed sauce

fish stock white wine Noilly Prat cream eggs lemon juice watercress chervil sea lavender
Nederlands - français
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Belgian Cuisine and more creative cooking
Dust the brill with flour and fry for 4 to 5 minutes on each side in a lot of butter. Season with salt and pepper. Muslin: make a normal potato purée, but use buttermilk instead of cream. Process with the hand mixer until a smooth mousseline.
ingredients - info brill flour butter salt & pepper mushy potatoes nutmeg buttermilk seaweed

on skin baked brill

with buttermilk

mosseline and

seaweed sauce

Seaweed sauce: Rinse the seaweed under the tap. Mix with some cream and let boil with fish stock. Add a cube fish stock, white wine, Noilly Prat, lemon juice and season with salt and pepper. Sauté the washed sea lavender butter just before serving. Garnish: fry a mix of watercress and chervil 20 seconds at 150°C in oil.
Ingredients Directions
fish stock white wine Noilly Prat cream eggs lemon juice watercress chervil sea lavender
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Nederlands
français
Belgian Cuisine and more creative cooking