An easy and uncomplicated way to cook brill, this is, nevertheless, an elegant enough dish to serve as part of a main
course for a lunch or dinner party. Turbot may be substituted if brill is not available.
3 oz. butter
2 lb. brill fillets
1 teaspoon lemon juice
1 lb. courgettes , peeled and sliced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried basil
4 tablespoons flour
10 fl. oz. milk
1 tablespoon grated cheese
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Grease a shallow baking dish with
1 tablespoon butter. Put the fish fillets in the baking dish and pour in the lemon juice and enough water to barely cover them. Poach the fillets in the oven for 15 to 20 minutes, or until the fish flakes easily.
Transfer the fish to a flameproof serving dish and keep warm. Strain the liquid from the baking dish and reserve it.
While the fish is cooking, melt
2 tablespoons of the butter in a medium-sized saucepan over moderate heat. Add the courgette slices to it. Stir, cover and simmer for about 8 minutes, or until they are just tender. Stir in -½ teaspoon salt, pepper and basil. Place to one side and keep hot.
Preheat the grill to moderate.
Melt the remaining butter in another medium-sized saucepan over moderate heat. Remove the saucepan from the heat and stir
in the flour with a wooden spoon. Add the milk and the liquid from the fish, stirring continuously until the Garnished with tomatoes and mush-rooms, Brill with Aubergine in a creamy sauce, is a superb dinner party dish.
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mixture is smooth. Replace the pan on the heat and bring the sauce to the boil. Stirring continuously, boil the sauce for
5 minutes. Stir in the remaining salt. Taste the sauce and add more salt if necessary.
Put the fish fillets in a flameproof serving dish. Cover with the sauce. Sprinkle on the cheese and brown under the grill
. Surround with the drained courgette slices and serve.