Brill with Fish Fumet | Recipe by sousvidetols.com | Sous Vide

Ingredients

• 4 brill fillets, skin on
• 1.2l fish stock
• 1 lemon, juice only
• 275ml of whipping cream
• 2 tbsp of chives, chopped
• 2 tbsp of tarraong, chopped
• 2 tbsp of parsley, chopped
• butter, to finish the sauce
• flaky sea salt
• freshly ground black pepper
• 25g of purslane
• 25g of sea aster
• 25g of sea kale
• unsalted butter