Are you hungry? Are you looking to cook something easy and tasty? practicallyperfect.org is your source for practically perfect recipes with step by step photos to make cooking food as easy and enjoyable as eating it.
Brill is a good fish although possibly not as superb as the turbot. Like the turbot, the brill does not occur on the American side of the Atlantic. Unlike the turbot, the brill has scales and lack tubercules.
Price: a 1.152kg brill which is perfect for two enthusiasts and enough for four normal beings cost £28.80 (£25/kg on 20/03/2010).
 |
| The brill |
 |
| Head of the brill |
 |
| Ready to cook |
 |
| Cooked, skin off |
Put the brill on a dish with 0.5l of vegetable consommé (cube), white side up. Medium heat oven (220ºC) for approximately 30 minutes (until a needle can go easily through the meat). Take off the skin and serve right away.
 |
| Cook the mushrooms in covered pan |
Wash, clean and slice the mushrooms. Cook in a covered pan with a little water and butter. Reserve.
 |
| Reduction of shallots and red wine vinegar |
Take three shallots. Clean and chop. Put in a pan with 0.25l of red vinegar. Let simmer until reduce to 1/3-1/4 (You can prepare this reduction in advance and keep it for months in a glass jar in the fridge. Also used for béarnaise sauce).
Add 130g of cold butter in the boiling reduction. The sauce (emulsion) will form by itself. Note: use "normal" unsalted butter, not "easy spreading" butter which will cause the components of the sauce to separate quickly (very unstable emulsion).
 |
| Presentation |
Present the fillets and (drained) mushrooms on a plate. Sauce the fish.
Share your own recipes that you enjoy cooking and eating.