Brill with English Sparkling Wine Sauce
Brill roasted to perfection, paired with sparkling wine sauce from Wraxhall Vineyard. Served over wilted spinach, topped with caviar!
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Plate
Ingredients
- 2 x 200g brill filets on the bone
- 50ml Wraxall Sparkling Wine
- 200ml fish stock
- 100ml double cream
- Knob of butter
- Wilted spinach
- Caviar
- Chives
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