Brill in Red Wine Sauce | The F Word

Use a sharp knife to cut long slices of Brill.

Remove the bones from the Brill.

Pull off the skirt of the fish, which can be used in a fish pie.

Season both sides of the fish with salt and pepper.

In a pan, add olive oil and heat it up.

Add shallots to the pan and cook until they are a nice nut brown color.

Add sugar to the shallots to help caramelize them.

Pour in raspberry vinegar to brighten the flavor of the shallots.

Add poaching wine and reduce the sauce.

Incorporate 50g of butter into the sauce to finish it off.

Plate the Brill and pour the red wine sauce over it.

Equipment Needed

Spice Level:

Allergens