Brill A La Conti
|Brill||2 1⁄2 Pound (1 In Number)|
|White wine||200 Milliliter (1 Glass)|
|Stock||1 1⁄2 Pint|
|Finely chopped parsley||1 Teaspoon|
Clean and skin the fish and cut some slits down the back.
Add the wine (if used) and salt and pepper to the stock; when warm, put in the fish and simmer gently until done.
Remove the fish and keep it hot; boil the stock rapidly until reduced to half its original quantity; then add the parsley and pour over the fish.