Brill with Clams and a White Wine and Cream Sauce
Brill with Clams and a White Wine and Cream Sauce is classic. The sauce is made with stock, cream, wine, chervil, chives, clams and shallots!
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Cooking tools:
- Fish spatula
- Fine-mesh sieve
- Nonstick skillet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 2 fillets brill
- 25g butter
- 1 tbsp veg oil
- Salt
- pepper
- 50g butter
- 50ml white wine
- 200ml fish stock
- 200ml double cream
- 1 shallot, peeled and diced
- 1 small bunch chervil and chives, chopped
- 400g clams
- 100g asparagus spears
- Chervil
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