Roast chunks of brill with béarnaise sauce
I think these big magnificent flat fish are ideal for celebration meals. A chunk cut through the fish will mean that the flesh is cooked on the bone so you get that wonderful extra moisture and flavour. It is also such an easy cut to eat as you enjoy the thick flesh from the top of this. Simply lift out the big bone and enjoy the thinner bottom fillet with the soft gelatinous skin.
This quick béarnaise sauce is simple to make; the tarragon, the rich butteriness and the acidity of lemon are a perfect combination.