Poached Brill on the Bone with Hollandaise Sauce from Keep it Simple by Alastair Little
When buying fish to cook on the bone, allow about 450g/1 lb per person. Poaching fish is the simplest of all cooking techniques and if you follow the few basic rules set out below you cannot go wrong.
Ingredients
- juice of ½ lemon
- 2 tbsp white wine vinegar
- 1 shallot
- 1 tbsp white wine vinegar
- 225g/8 oz butter
- about 2.25 litres/4pt Court-bouillon
- sea salt
- 1 tsp white mignonette pepper (coarsely crushed white peppercorns)
- 3 egg yolks
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