Cook
1h 30m
Ingredients
Method
Turn cooking mode on
Step 1
Trim the fins of the fish and remove the gills. Braise the fish with 750ml of wine in the oven at 160C for about 20 minutes.
1 kg Brill
750 ml Dry white wine
Step 2
Once cooked, place the brill onto a wire rack and carefully peel off the skin.
Step 3
Pass the braising liquid through a sieve, reduce by half, then add the cream.
100 ml Single cream
Step 4
Steam the lobster for approximately 5-6 minutes and immediately put in ice water. Clean the lobster and save the coral and tomalley.
1 Lobster
Step 5
Colour the lobster shells in a saucepan, add the tomato paste, the sweated down shallots and garlic. Deglaze with cognac and wine. Add water just to cover, bring to a boil and simmer gently for 1 hour. Pass through a sieve and reduce until you receive a thick glaze.
1 tbsp Tomato paste
100 g Shallots
3 Garlic cloves
50 ml Cognac
150 ml Dry white wine
Step 6
Combine the softened butter with the lobster glaze, the tomalley and coral.
125 g Butter
Step 7
Spread the lobster butter onto the fish (make sure that both are not above room temperature) and place under the grill of your oven on full power for 1-2 minutes.
Step 8
Enjoy!
For
2
M
I
1
kg
Brill, whole, gutted, skin on
1
Lobster, 600-800g, whole, female (hen)
750
ml
Dry white wine
100
ml
Single cream
100
g
Shallots, chopped
3
Garlic cloves, chopped
1
tbsp
Tomato paste
50
ml
Cognac, or brandy
150
ml
Dry white wine
125
g
Butter, softened
BIN: Scopthalmus rhombus FR: Barbue GER: Glattbutt IT: Rombo Liscio ESP: Rémol
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Made it?
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Cook
1h 30m
Ingredients
Method
Turn cooking mode on
Step 1
Trim the fins of the fish and remove the gills. Braise the fish with 750ml of wine in the oven at 160C for about 20 minutes.
1 kg Brill
750 ml Dry white wine
Step 2
Once cooked, place the brill onto a wire rack and carefully peel off the skin.
Step 3
Pass the braising liquid through a sieve, reduce by half, then add the cream.
100 ml Single cream
Step 4
Steam the lobster for approximately 5-6 minutes and immediately put in ice water. Clean the lobster and save the coral and tomalley.
1 Lobster
Step 5
Colour the lobster shells in a saucepan, add the tomato paste, the sweated down shallots and garlic. Deglaze with cognac and wine. Add water just to cover, bring to a boil and simmer gently for 1 hour. Pass through a sieve and reduce until you receive a thick glaze.
1 tbsp Tomato paste
100 g Shallots
3 Garlic cloves
50 ml Cognac
150 ml Dry white wine
Step 6
Combine the softened butter with the lobster glaze, the tomalley and coral.
125 g Butter
Step 7
Spread the lobster butter onto the fish (make sure that both are not above room temperature) and place under the grill of your oven on full power for 1-2 minutes.
Step 8
Enjoy!
For
2
M
I
1
kg
Brill, whole, gutted, skin on
1
Lobster, 600-800g, whole, female (hen)
750
ml
Dry white wine
100
ml
Single cream
100
g
Shallots, chopped
3
Garlic cloves, chopped
1
tbsp
Tomato paste
50
ml
Cognac, or brandy
150
ml
Dry white wine
125
g
Butter, softened
BIN: Scopthalmus rhombus FR: Barbue GER: Glattbutt IT: Rombo Liscio ESP: Rémol
Only visible to you
Made it?
Cancel
