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Brill In Cider Sauce

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Ingredients
  Shallots 4 , chopped
  White button mushrooms 1⁄2 Pound, thinly sliced
  Butter 2 Tablespoon
  Brill fillets 46 Ounce (2 Pound 14 Ounce)
  Salt To Taste
  Pepper To Taste
  Dry cider 1⁄3 Cup (5.33 tbs)
  Tarragon sprigs 7 , chopped
  Sour cream 3 Tablespoon (Crme Fraiche)
  Egg yolk 1
  Crab meat sticks 2 , cut into tiny pieces
Directions

Put the shallots and mushrooms in a round dish and dot with the butter.
Cover and microwave on HIGH for 5 minutes.
Rinse the fish under plenty of cold running water and pat dry on kitchen paper.
Season with salt and pepper and fold each fillet into three.
Sprinkle the mushrooms with salt and pepper and toss lightly.
Arrange the fish on top of the mushrooms and pour the cider over the mixture.
Cover and microwave on HIGH for 5 minutes.
Mix together the tarragon, sour cream (creme fraiche), egg yolk and chopped crabmeat sticks.
When the fish is cooked, lift out carefully with a slotted spatula and put in a serving dish.
Cover the dish with aluminum (aluminium) foil to keep warm.
Pour the sour cream (creme fraiche) and egg mixture into the dish in which the fish was cooked, stirring with a wooden spoon.
Return the dish to the microwave oven for 1 minute on HIGH.
Stir well.
Taste and adjust seasoning.
Pour the sauce over the fish

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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