Whole Roasted Brill with Parisian Green Sauce

After a trip to the famous Le Relais de l'Entrecôte, I found myself obsessing over the contents of the sauce. I could taste tarragon, anchovy, a whole lot of butter, and in my pursuit of recreating this sauce, I happened to have a whole Brill in my fridge that I wanted to roast for dinner. I unashamedly served it up with some oven fries and then added cream to my simplified entrecôte sauce, which left me with one of the best seafood experiences I've had to date.

Ingredients

Method

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Step 1

Preheat the oven to 180C.

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For

2

M

I

1

600-800g

Brill, whole

1/2

stick

Butter

1

Shallot, chopped

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Notes

If you have a temperature probe, aim for around 51C in the thickest part of the fish and then remove it to rest. It should reach an internal of 55.

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