Steamed fillet of brill with red wine butter sauce

Use a full bodied red, such as shiraz or cabernet, for a deep crimson colour in Michel Lemoine's steamed brill with red wine sauce
By Michel Lemoine
Steamed fillet of brill with red wine butter sauce
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 3 leeks, cut into 0.5cm thick rings
  • 1 tbsp butter
  • 1 pinches salt and black pepper
  • 4 brill fillet

For the sauce

  • 2 shallots, thinly sliced
  • 0.5 bay leaves
  • 1 pinches cracked peppercorns
  • 50 ml red wine vinegar
  • 250 ml red wine
  • 200 g butter, cut into cubes
  • 1 pinches salt


150305_sbirwbsobl_ml_48.wmv1. For the sauce, place the shallots, bay leaf, peppercorns, red wine vinegar and red wine in a saucepan. Cook on a medium heat until the sauce has reduced to one fifth of the original volume - this should take about 15-20 minutes.

2. When the sauce has nearly finished cooking, bring a saucepan of salted water to the boil. Blanch the leeks until tender, but not too soft - about 3-4 minutes. Drain the water from the leeks, and stir in a knob of butter and a little salt and pepper. Set aside and keep warm.

3. Meanwhile, season the fish with salt and pepper and wrap each fillet in a piece of buttered foil. Cook the brill in a steamer over a pan of simmering water until tender - about 3-4 minutes.

4. When the sauce has reduced, gradually whisk in the butter. Make sure the sauce does not boil, otherwise it will split. Season with a little salt and sieve into a warmed jug.

5. To serve, pour a small pool of red wine butter sauce onto a plate, place a large tablespoon of buttered leeks in the middle and arrange the fillet of brill on top.

Rate This Recipe