Pan Fried Brill with Sauce Grenobloise
Sauce Grenobloise is the perfect accompaniment to fish such as brill. It is made with browned butter, capers, parsley and lemon.
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
- Spatula
- Plate
Ingredients
- 2 x 200g brill, on the bone
- 25 ml olive oil
- 25g butter
- Salt
- pepper
- 3 slices white bread, crusts removed and diced into 1cm cubes
- 2 hard-boiled eggs, diced
- 50g butter
- 1 lemon, segmented
- 1 small bunch of parsley, chopped
- 1 shallot, peeled and finely diced
- 2 tbsp capers
- Watercress
- Asparagus
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