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Posts Tagged ‘Brill and sorrel sauce’

We don’t cook with sorrel very often, perhaps once or twice a year when we see it and grab a bag. It has an unusual sour and citrussy flavour that always reminds us of holidays in France. Sorrel sauce is an excellent match for fish and goes particularly well with brill as expertly suggested by Gill Meller. A few crispy potatoes on the side would be a good addition.

Wine Suggestion: This goes great with a dry Chenin Blanc, like one of our favourites the Chateau du Hureau Argile which always has great depth of flavour alongside a crisp zestiness and dry texture, bound together with a lemony, citrus zing – very complimentary to the sorrel and able to match the rich cream and fish.

Brill with sorrel sauce – serves 4

  • 4 brill fillets (120-150g each), skin on
  • 1 tbsp olive oil
  • 4 bay leaves
  • 2-4 thyme sprigs
  • 2 garlic cloves, skin on and bashed
  • a small knob of butter

FOR THE SAUCE:

  • a large knob of butter
  • 1 shallot, very finely diced
  • 100ml fish stock if you have it though water will be fine
  • a large bunch of sorrel (about 150g), stalks removed and cut into rough ribbons
  • 150ml double cream

Make the sauce first. Melt the butter in a small saucepan, then add the chopped shallot and cook until soft but not coloured. Pour in the stock/water and simmer until the liquid has almost evaporated.

Add the sorrel leaves and stir a few times until wilted. Add the cream, stir, and bring the sauce to a simmer. Cook for a couple of minutes to thicken it slightly. Season with salt and pepper, then cover with a lid and set aside.

Season the fish all over. Heat the oil with the bay leaves, thyme and garlic, in a large non-stick frying pan on a medium-high heat. Put the brill into the hot pan, skin-side down and cook for 5-6 minutes, until the fish is cooked at least three-quarters of the way up its edge. Turn the fish with a spatula and cook for a minute more on the other side, then add a small knob of butter and remove from the heat. Rest for a minute as the butter belts.

Serve the brill with the sauce on the side.

(Original recipe from Gather by Gill Meller, Quadrille, 2017.)

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