Post by unforgiven on Jan 24, 2009 23:55:39 GMT
hey people, as im a chef by trade i thought i should stick on a few things i have tried over the years. some may not sound too great but trust me, if they were crap i wouldent have bothered remembering them. here is a personal fave: brill cooked in beer!
serves 2
1 1/2 oz butter
1 small onion
1 celery stick thinly sliced
1 sprig of fresh parsley
1 bay leaf
1/2 pint of dryish pilsner larger
3 juniper berrys (can be found in all supermarkets in dried form)
1lb skinned brill fillets
salt and pepper to season to your liking
chopped parsley to garnish.
melt 1oz of the butter in a pan wide enough to take the fillets. cube and chill remaining butter.cook onion and celery in the butter lightly untill tender. tie herbs in a bundle with string and add to pan with beer, berrys and a little salt and pepper.bring to the boil and add the fish, then reduce to a very gentle simmer for 3 to 4 mins till barely cooked, remove fish to a serving dish and keep warm.
turn heat up under the pan to a hard boil and reduce the liquid by about three quarters. add remaining butter a few cubes at a time, swishing the pan round to dissolve it in the sauce. taste and adjust the seasoning to your liking and strain through a seive over the fish. sprinkle with a little chopped parsley and serve with buttered new potatoes, mange tout and baby corn. or whatever else you want really.
due to the lack of brill left in uk waters you can also do this dish perfectly well with sole, bass, turbot or treat yourself to some halibut down the shops.
my advice would be to double up the amounts i have put, get a couple of bottles of white wine, invite some fishing mates round, eat, drink, talk fishing then go down the pub and get pissed.
really may sound a bit posh or tricky but its well worth the effort. give it a go and find out.
pete the pikey pirate.
serves 2
1 1/2 oz butter
1 small onion
1 celery stick thinly sliced
1 sprig of fresh parsley
1 bay leaf
1/2 pint of dryish pilsner larger
3 juniper berrys (can be found in all supermarkets in dried form)
1lb skinned brill fillets
salt and pepper to season to your liking
chopped parsley to garnish.
melt 1oz of the butter in a pan wide enough to take the fillets. cube and chill remaining butter.cook onion and celery in the butter lightly untill tender. tie herbs in a bundle with string and add to pan with beer, berrys and a little salt and pepper.bring to the boil and add the fish, then reduce to a very gentle simmer for 3 to 4 mins till barely cooked, remove fish to a serving dish and keep warm.
turn heat up under the pan to a hard boil and reduce the liquid by about three quarters. add remaining butter a few cubes at a time, swishing the pan round to dissolve it in the sauce. taste and adjust the seasoning to your liking and strain through a seive over the fish. sprinkle with a little chopped parsley and serve with buttered new potatoes, mange tout and baby corn. or whatever else you want really.
due to the lack of brill left in uk waters you can also do this dish perfectly well with sole, bass, turbot or treat yourself to some halibut down the shops.
my advice would be to double up the amounts i have put, get a couple of bottles of white wine, invite some fishing mates round, eat, drink, talk fishing then go down the pub and get pissed.
really may sound a bit posh or tricky but its well worth the effort. give it a go and find out.
pete the pikey pirate.
