Brill, shrimps, parsley root, beurre blanc Recipe

Hack 50g celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic. Panfry the veggies in some soy oil, with 3 sprigs of thyme 

After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce.

Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins.

Crush some black pepper corns with your knife and add to the beurre blanc

Strain the beurre blanc in a sieve 

Peel a parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins

Season the filets (120g) of brill and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins

In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec

Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy.

Start plating with the parsley root cubes in the sauce, then the fish and then some shrimps

Finish with the crispy parsley leaves.

(recipe by Stefan van Sprang)

from simple food, looking good
Brill, shrimps, parsley root, beurre blanc Recipe