#15 Fish, part 2: Brill fillets in white wine sauce / Filets de barbue dugléré

Serves: 4
Principal ingredients:
1 x 2 kg brill

Fish stock (fumet)
brill bones

1/4 onion (50 g)

2 shallots (60 g)

20 g butter

1 bouquet garni

100 ml WW

cold water

garlic and mushroom trimmings (optional)

Cooking garnish

40 g onions, finely chopped

50 g shallots, finely chopped

30 g tomatoes peeled, seeded and chopped

Sauce

100 ml WW

400 ml fish stock (fumet)

Finish

125 g butter

2 tbsp parsley finely chopped

Garnish

12 potatoes turned "anglais" style (400 g)

Method

1. Here we used turbot as a brill. So, first of all make fillets without skin. Wash bones.
2. Pan with butter , onions, shallots and garlic by big pieces plus bones cover with lid for about 5 minutes.
3. Add BG, WW, cold water, bring to the boil and boil no more than 20 min, if more - stock becomes bitter.
4. Prepare fish: butter on paper, put shallots and onions ciseleés, put fillets on top add WW, fumet, cover with baking paper and to the oven for 10 min at 180C
5. reduce juc with tomatoes, add butter to thicken the sauce, season SP, add parsley.
6. Decorate, Serve