John Myers
Barbue Au Four / Brill in Oven
The perfect barbue au four / brill in oven recipe with a picture and simple step-by-step instructions.
- 1 St. Brill fresh whole, approx 750g
- 1 piece Organic lemon
- 1 piece Bay leaf fresh
- 1 piece Fresh thyme, a few small stalks
- Coarse sea salt, pepper from the mill,
- 50 ml White wine dry, I had Muscadet de la Loire
- 30 g Butter with sea salt
- The brill is the little brother of the turbot, it is a little smaller, it is not quite as firm as the turbot, but it stays in very good shape.
- Have the brill free of the head at the fishmonger’s and let it shape (have the fins and part of the bones cut off, the fishmonger does this with scissors).
- Wash the fish, dry it and cut the fillets generously so that they are only about 1-1.5 cm attached to the edge, see photos. Open the fillets and top the fish with a few thin slices of lemon, a fresh bay leaf broken into 4 pieces and a few small stalks of fresh thyme. Salt, pepper and add a few flakes of butter. Put the fish in a tin lined with aluminum paper. Close the fish, season again with salt and pepper and put a few more flakes of butter on the seam.
- The oven is now heated to 200 ° C. The fish is put in the oven for 25 minutes and then poured over with the white wine after 20 minutes. After the 25 minutes, let the fish rest for another 5 minutes and now you can start serving.
- The skin can now be peeled off wonderfully and the top fillets have already been cut, they just need to be lifted onto the plate;). The thick central bone is removed, the lower fillets are simply lifted off the lower white skin, because this skin sticks to the aluminum foil, we have not EXTRA greased it.
- I didn’t serve lemon / butter sauce or sour apple sauce with it this time, only had a watercress salad mix, which I seasoned with a hearty vinaigrette with crème fraîche, shallots and garlic. There was also baguette
- Have fun cooking and bon appétit !!! The drink was the Muscadet de la Loire, light and tasty;)
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