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