Brill with Capers and Brown Butter
Photography by Aaron McLean.
If you don’t have a large enough pan for a whole brill, buy four small flounder or John Dory for individual serves.
Serves: 4
INGREDIENTS
1 whole brill, about 1kg
½ cup plain flour
sea salt and freshly ground pepper
80 grams butter
¼ cup capers
juice of 1 lemon
1 clove garlic, crushed
2 tablespoons chopped flat-leaf parsley
METHOD
Put the flour on a large plate and season well. Dust the brill in the flour, shaking off the excess. Heat a third of the butter in a large sauté pan or on a flat grill plate and cook the brill for 4-5 minutes each side, carefully turning it over with a large fish slice to prevent it breaking. Transfer the brill to a large serving plate and keep warm in a low oven.
Add the remaining butter to the pan and cook over a medium heat until a good golden colour and has a lovely nutty aroma. Add the capers, lemon juice, garlic and parsley and cook for 2 minutes. Season.
To serve: Pour the brown butter and capers over the brill and serve immediately with a simple green salad and boiled potatoes, seasoned and lightly crushed.
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