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Roast Brill with Two Fennels


(for 4)

1 kg (2 lbs) Brill Fillets

1 med . Onion
4 Sticks Celery
2 heads Root Fennel
1 tablespoon Butter.

Fennel Hollandaise
3 Egg Yolks (Free Range)
Bunch Fresh Herb Fennel
225g (8 oz.) Butter.

If the Brill is from a big fish and the fillets thick leave them be. Other wise cut the fillets in two and skin one piece, then piggy back it on the other half.
This gives you a thicker piece of fish which wont dry out in cooking.
Put these on a well buttered oven sheet.

Peel and slice the onion finely, also finely slice the celery and the fennel.
Cook these in a large pan in the tablespoon of butter on a reasonably high heat, stirring and tossing all the time until they are soft but still have a little bite.

Just ten minutes before service put the tray of fish into a hot oven preheated to Gas 6, 200C, 400F.Cook for just the ten minutes.
Finely chop the herb fennel and melt the butter until sizzling.
Beat the egg yolks with the fennel and dribble over the hot butter beating all the time (a hand held electric beater is good for this-but it can also be done with a whisk or in a liquidizer or a food processor)

This should form a thick creamy sauce smelling of Fennel.

Reheat the Root Fennel and onion mixture and put a large spoon on each plate, put a piece of Brill on the fennel and spoon over the sauce.

Serve with some small steamed potatoes and (always terrific with hollandaise) some Broccoli, or, if you are pushing out the boat, some asparagus.



May 14, 2007 01:13 PM | 0 Comments
  Martin Dwyer
Consultant Chef