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| Ingredients |
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2oz unsalted butter |
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4 anchovy fillets |
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1 tsp lemon juice |
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Salt and pepper |
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3oz Brill fillets/Skinned |
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To Serve: |
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Rocket and mixed salad leaves |
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1 quantity of wholegrain mustard dressing
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1 bunch of chives |
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| Method |
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Preheat the grill to its highest setting. Mix
the butter in a food processor with the
anchovy fillets until smooth then season with
salt and pepper. |
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Fold each Brill fillet into 3 with the skin
side inside. Season with salt and pepper and
grill the fillets for 4-5 mins until cooked
through (they should appear opaque and firm) |
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Brush each fillet with the anchovy butter. |
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To Serve: toss the salad in the French
dressing.Place the brill fillets on each plate
and sprinkle with chopped chives. |
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