Saturday 18 March 2017

Brill With Anchovies, Cream And Rosemary

Brill With Anchovies, Cream And Rosemary

It’s difficult to explain just how brilliant the combination in this sauce is. It’s big and totally rounded. When you eat it, it is as if the ingredients were invented only for this dish.


  • brill fillets 5, or 120-150g in total, skin on

  • extra-virgin olive oil 1 tbsp

  • anchovies in oil 8-12

  • dried chillies 1-2, deseeded and sliced

  • garlic cloves 8, peeled and thinly sliced

  • rosemary sprigs 4-6, leaves only

  • thyme sprigs 2 (optional)

  • double cream 75ml

  • salt and freshly ground black pepper


  • Season the brill fillets well with salt and pepper. Heat the oil in a large nonstick frying pan over a medium to high heat. When it’s hot, add the brill skin-side down. Fry for 4-5 minutes, or until the fish has cooked at least three-quarters of the way up its edge.

  • Remove the pan from the heat and use a spatula to remove the fish to a plate. Return the pan to the heat and add the anchovies, chilli, garlic and rosemary, and the thyme, if using.

  • Use a spatula to move the ingredients around the pan for 2-3 minutes, until the anchovies start to break down and the garlic and rosemary smell fragrant, then return the brill to the pan, this time skin-side up. Give the pan a shake, then add the cream along with 2 tbsp of water and bring the liquid up to a simmer. Cook for 4-6 minutes, until the sauce is thick and bubbling. Give the sauce a taste and adjust the seasoning if you need to. Remove from the heat.

  • Place one piece of fish on each plate, spoon over some sauce and serve straight away with good rustic bread and a dressed green salad, or with buttery mash and steamed purple sprouting broccoli.



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