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Ingredients
- 55 gm Parmesan cheese, (2oz)
- 2 x 110 g, (4oz) pcs of brill
- 110 gm White breadcrumbs, (4oz)
- 55 gm Mixed herbs, (dill, parsley, basil) (2oz)
- 1 x Clove garlic
- 1 Tbsp. Extra virgin olive oil
- 4 Tbsp. White wine vinegar
- 4 Tbsp. Malt vinegar
- 4 Tbsp. White wine
- 8 Tbsp. Whipping cream
- 175 gm Salted butter, (6oz)
- 2 Tbsp. Fresh chives, minced
- 1 x Cucumber
Directions
- To make the vinegar sauce: Combine the vinegar's and white wine in a saucepan and boil till the liquid has reduced by half. Add in the cream and boil again to reduce till you have about 180ml left. Now put in the butter, a cube at a time, whisking each piece till it melts before adding the next. Do not let the sauce boil or possibly seperate. Finally, stir in the chives to taste - the flavour should be quite sharp - and correct the seasoning.
- Take the sauce off the heat and keep it hot.
- Meanwhile make the herb crust. Blend all the ingredients together and set aside.
- In a pan seal the brill in extra virgin olive oil. Spoon the crust mix over each piece of brill and place in a warm oven at 180C/350F/gas mark 4 till crust is crispy and the fish is cooked (about 2-3 min.
- Serve the brill on a plate and spoon over the salt and vinegar sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 2 servings | |
| Calories 1469 | |
| Calories from Fat 1171 | 80% |
| Total Fat 133.14g | 166% |
| Saturated Fat 79.25g | 317% |
| Trans Fat 0.0g | |
| Cholesterol 354mg | 118% |
| Sodium 1514mg | 63% |
| Potassium 376mg | 11% |
| Total Carbs 45.69g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.18g | 3% |
| Protein 20.78g | 33% |
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