Brill with Capers and Brown Butter
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.