To make the vinegar sauce: Combine the vinegars and white wine in a saucepan and boil until the liquid has reduced by half. Add the cream and boil again to reduce until you have about 180ml left. Now put in the butter, a cube at a time, whisking each piece until it melts before adding the next. Dont let the sauce boil or seperate. Finally, stir in the chives to taste - the flavour should be quite sharp - and correct the seasoning. Take the sauce off the heat and keep it warm. Meanwhile make the herb crust. Blend all the ingredients together and set aside. In a pan seal the brill in olive oil. Spoon the crust mixture over each piece of brill and place in a hot oven at 180?C/350F/gas mark 4 until crust is crispy and the fish is cooked (about 2-3 minutes. Serve the brill on a plate and spoon over the salt and vinegar sauce.