Try this Herb Crusted Brill with a Salt And Vinegar Sauce recipe, or contribute your own.
Suggest a better descriptionTo 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.
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Serving Size: 1 Serving (463g) | ||
Recipe Makes: 2 servings | ||
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Calories: 114 | ||
Calories from Fat: 67 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.6mg | 6 % | |
Sodium 12mg | 0 % | |
Potassium 266.7mg | 7 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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