Most Delicate Brill with Beurre Blanc Sauce Recipe | Chef Andy Beynon | Restaurant Behind

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt butter in a saucepan over medium heat until foamy.

Add finely chopped shallots and sauté until translucent, about 3-4 minutes.

Pour in white wine and simmer until reduced by half, about 5-7 minutes.

Stir in heavy cream and cook until thickened, about 3-5 minutes.

Season the sauce with lemon juice, salt, and white pepper to taste.

Keep the sauce warm while preparing the fish.

Heat a skillet over medium-high heat and add butter until shimmering.

Season brill fillets with salt and white pepper.

Place the brill fillets skin-side down in the skillet and cook for 3-4 minutes until golden.

Flip the fillets and cook for an additional 2-3 minutes until cooked through.

Remove the brill from the skillet and let rest briefly.

Plate the brill and drizzle with beurre blanc sauce, garnishing with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens