Braised fillet of brill with ceps and chestnuts

1. 1

   Pour the chicken stock into a wide saucepan and boil rapidly until it is reduced by half. Pour into a jug and set aside.

2. 2

   Cut across each fish fillet so you have four pieces. Melt half of the butter in a wide saucepan large enough to hold the fish fillets in one layer. Add the shallots and diced pork skin and cook gently for 4-5 minutes. Add the vermouth, chestnuts and reduced chicken stock, then simmer for another 4-5 minutes until thickened. Add the cep mushrooms and lemon juice. Season with salt and pepper.

3. 3

   Place the fish fillets on top of the mushrooms, cover with a lid and cook for 6 minutes over a medium heat until the fish is cooked through. Carefully remove the fish and keep warm. Add the remaining butter and the cheese to the pan and boil rapidly for a few minutes until the sauce coats the back of a spoon. Stir in three-quarters of the parsley. Put the fish back in the pan and garnish with the rest of the parsley. Serve immediately with mashed potato and spinach.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.