SERVES 4
-4 fillets of brill, about 175-200g/6-7oz each, skinned;
-150g/5oz/10tbsp chilled butter or nin-hydrogenated margarine, diced, plus extra for greasing;
-115g/4oz shallots, thinly sliced;
-20ml/7fl oz/scant 1 cup robust red wine;
-salt and ground white pepper;
-fresh chervil or flat leaf parsley leaves, to garnish.
1. Heat the oven to 180C/350F/Gas 4. Season the fish with a little salt and plenty of pepper. Generously butter a flameproof dish large enough for all the filletsmin a single layer with no overlap. Spread the shallots over the base and lay the fillets on top. Season.
2. Add the red wine and fish stock, cover and bring to just below boiling point. Transfer to the oven and bake for 6-8 minutes. With a metal spatula, lift the fish and shallots on to a serving dish, cover foil and keep hot.
3. Transfer the dish to the hob (stovetop) and bring the cooking liquid to the boil over a hight heat. Cook it until it has reduced by half. Lower the heat and whisk in the chilled butter or margarine, one piece at a time, to make a smooth, shiny sauce. Season with salt and ground white pepper, set aside and keep hot.
4. Divide the shallots among four warmed plates and lay the brill fillets on top. Pour the sauce over and around the fish and garnish with the chervil or flat leaf parsley.
Nutritional info per portion: Energy 511 kcal/2123 kj; Protein 35.7g; Carbohydrate 1.3g of which sugar 1.3g, Fat 36.7g of which saturate 19.5g, Cholesterol 156mg, Calcium 97mg, Fibre 0.4g, Sodium 454mg.