Fish / shellfish

Brill with herb butter


Here is a delicious recipe for catfish with herb butter and glazed carrots with a flavorful and savory sauce.

Ingredients for 4 persons :

  • 1 piece of catfish of about 1kg 200
  • 50 g semi-salted butter
  • 12 mini carrots or 2 sand carrots
  • Salt, freshly ground pepper

Herbal butter:

  • 100 g of semi-salted butter
  • 3 slices of dry bread (or fine breadcrumbs)
  • 1/2 bunch of parsley dish
  • 12 sheets oftarragon fresh
  • 12 sheets of basil green or red
  • 1 clovegarlic
  • 1 lemon juice

Brill with herb butter

- For more convenience, ask the fishmonger to lift the catfish into fillets and cut them into portions of about 300 g.

- Rinse under cold water.

For the herb butter:

- Take the butter out at room temperature 1 hour in advance.

- Mix the bread with the basil, parsley, tarragon and garlic.

- Add the butter in small pieces and mix.

- Add the lemon juice and mix one last time to obtain a homogeneous and green paste.

- Peel the vegetables.

- Prepare a large saucepan of boiling salted water and immerse the carrots in it: 7 to 8 minutes or 15 minutes depending on the carrots used.

- Then throw them in a large quantity of cold water and drain them.

Preheat the oven to 180 ° C (th 6).

- Place the fish on the buttered baking sheet (20g) and season.

- With a spoon, remove the herb butter and cover the fillets evenly.

- Bake for 5 to 6 minutes depending on the thickness of the pieces of brill.

- Meanwhile, butter the bottom of a sauté pan and glaze the carrots.

Pour halfway in water, season and glaze the carrots. (8-10 minutes for the minis and 12 to 15 minutes for the sand carrots)

Serve the fish on a plate with the glazed carrots.

Recipe: T. Bryone, Photo: C. Herlédan

Video: How to Cook Fresh Turbot (October 2020).