Poached Brill with Hollandaise

Serves 4

When people ask me what do do with Brill or Turbot it’s always roast or poached with Hollandaise. Large fish can be cut into steaks on the bone and simply poached in a classic court bouillon which consists of salted water with peppercorns, bay leaf and fennel seeds. You can add a little wine if you wish but not necessary as you want to retain the flavours of the meaty fish.

 

4 brill steaks on the bone (brill T bone)

For the court bouillon

20 peppercorns

A bayleaf

A few sprigs of thyme

A teaspoon of fennel seeds

1tbs sea salt

Enough water to cover the fish

 

For the Hollandaise sauce

50ml cider or white wine  vinegar

50ml water

1 large shallot, peeled, halved and roughly chopped 

1 bay leaf

2 medium egg yolks

200g unsalted butter

salt and freshly ground white pepper

 

First make the Hollandaise:Place the vinegar, water, shallot and bayleaf in a saucepan and simmer for a few minutes until there is no more than a dessert spoon left then leave to cool and strain through a fine meshed sieve.  Meanwhile melt the butter and simmer gently for 5 minutes. Remove from heat, leave to cool a little, then pour off the pure butter where it has separated from the whey and discard the whey. This helps to keep the sauce thick. Put the egg yolks into a small bowl (or double boiler if you have one) with half of the vinegar and a little salt and white pepper and whisk over a pan of gently simmering water until the mixture begins to thicken and becomes a little frothy. Slowly trickle in the butter, whisking continuously – an electric hand whisk will help. If the butter is added too quickly the sauce will separate.

When you have added two-thirds of the butter, taste the sauce and add a little more, or all, of the remaining vinegar reduction. Then add the rest of the butter. The sauce should not be too vinegary, but the vinegar should just cut the oiliness of the butter. Season , cover with clingfilm and leave in a warm, not hot, place until needed.

Put the ingredients for the court bouillon in a saucepan large enough to fit the fish. Bring to the boil and simmer for for 5 minutes then add the brill and simmer gently for 5-6 minutes until the fish is just cooked and coming away from the bone. To serve remove the fish from the  court bouillon, draining ant excess liquid on some kitchen paper then transfer to warmed serving plates and spoon over the Hollandaise or serve separately.