- 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.
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