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Roast brill fillets with onion chutney
Recipe for 4 people
- 4 brill fillets weighing 150g
- 10cl Noilly
- 1tbsp veal stock
- 1tbsp Malmsey
- 15cl single cream
- 150g butter made with Guérande Salt
- Le Guérandais Flower of Guérande Salt
- 2 large onions
- 25cl good red wine
- 5cl cherry syrup (or grenadine)
- 250g fresh pasta
Chop the onions and brown them in 20g butter. Puree them by adding ½ glass of water and the red wine. Reduce, then caramelise with the cherry syrup. Season and set to one side.
Pre-heat the oven to 180°C/Gas mark 6. In a pan, brown the brill fillets in 30g butter then roast them in a hot oven (180°C/Gas mark 6) in a buttered dish for 3 minutes.
For the sauce, lightly reduce the Noilly and add the meat glaze. Bring to the boil, pour in the cream and the Malmsey. Then, off the heat, gradually blend in the 120g of cold butter, adding small pieces one at a time and beating to make the sauce.
Pour the sauce on the plate to cover the bottom, make a bed of onion chutney, place the brill fillet on top and sprinkle lightly with Le Guérandais Flower of Guérande Salt. Serve with fresh pasta.
Recipe taken from the book «De salines en cuisines» produced jointly by Les Salines de Guérande and Les Cuisineries Gourmandes
Photo credit Cyril COCHELIN - Photo
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