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.
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
brill
flour
butter
salt & pepper
mushy potatoes
nutmeg
buttermilk
seaweed
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.
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.
fish stock
white wine
Noilly Prat
cream
eggs
lemon juice
watercress
chervil
sea lavender
brill
flour
butter
salt & pepper
mushy potatoes
nutmeg
buttermilk
seaweed
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
!
