Brill with Saffron Sauce

Published

Ingredients

  • 500 gms brill fillet
  • 4 spring onions, finely chopped
  • 2 pinches saffron threads
  • 250 mls dry white wine
  • 500 mls fish stock
  • 50 gms butter
  • - salt & pepper

Preparation

  1. Preheat oven to 190 C
  2. Place fish in an ovenproof dish and season. Add saffron, pour over fish stock and wine and poach for 5 - 10 mins.
  3. Drain liquid into a pan and reduce by half. Keep fish warm
  4. Add butter and spring onion to reduced liquid, salt and pepper. Heat to blend.
  5. Pour over fish and serve with new potatoes and salad.

Further Information

Yield 4