Recipe: Simon Rogan's Butter-Poached Brill with Watercress Sauce
A fresh, seasonal summer recipe from Simon Rogan made with brill, which is at its best quality between June and August.
Keywords
- what's on
- country
- town
- house
- magazine
- style
- food
- interiors
- drink
- london
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Cooking tools:
- Blender
- Griddle
- Instant-read thermometer
- Fine-mesh sieve
- Cheesecloth
- Kitchen scale
- Saucepan
- Stove
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Plate
- Refrigerator
- Freezer
Ingredients
- 500g unsalted butter
- 4 portions of brill, about 80g each
- 20 spears of green asparagus
- Rapeseed oil
- A pinch of salt
- 50ml double cream
- 100ml white chicken stock (see recipe at the end)
- 150g watercress with stalks
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