Dust the brill with flour and fry for 4 to 5 minutes on each side in a lot of butter. Season with salt and pepper. Muslin: make a normal potato purée, but use buttermilk instead of cream. Process with the hand mixer until a smooth mousseline. Seaweed sauce: Rinse the seaweed under the tap. Mix with some cream and let boil with fish stock. Add a cube fish stock, white wine, Noilly Prat, lemon juice and season with salt and pepper. Sauté the washed sea lavender butter just before serving. Garnish: fry a mix of watercress and chervil 20 seconds at 150°C in oil.

On skin baked brill with buttermilk

mousseline and seaweed sauce

brill

flour

butter

salt & pepper

mushy potatoes

 

nutmeg

buttermilk

seaweed

fish stock

white wine

Noilly Prat

cream

eggs

lemon juice

watercress

chervil

sea lavender

A Recipe Guide For The Amateur Chef Belgian Cuisine

On skin baked brill

with buttermilk

mousseline and

seaweed sauce

Dust the brill with flour and fry for 4 to 5 minutes on each side in a lot of butter. Season with salt and pepper. Muslin: make a normal potato purée, but use buttermilk instead of cream. Process with the hand mixer until a smooth mousseline. Seaweed sauce: Rinse the seaweed under the tap. Mix with some cream and let boil with fish stock. Add a cube fish stock, white wine, Noilly Prat, lemon juice and season with salt and pepper. Sauté the washed sea lavender butter just before serving. Garnish: fry a mix of watercress and chervil 20 seconds at 150°C in oil.

brill

flour

butter

salt & pepper

mushy potatoes

 

nutmeg

buttermilk

seaweed

fish stock

white wine

Noilly Prat

cream

eggs

lemon juice

watercress

chervil

sea lavender

a recipe guide for the amateur chef Belgian Cuisine