By Joel Robuchon
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Additional resources for Larousse Gastronomique Recipe Collection - Fish & Seafood
Remove the scales with a sharp knIfe. Trim all round the fIsh, slightly shortening the tail, and wash thoroughly. If the brill is to be cooked whole, either braised or poached, make a longitudinal incision along the centre of the dark side. Slightly loosen the fillets and break the backbone In two or three places. If it is prepared in this way, the brill does not lose ItS shape during cooking. 10 fillet the fish, lay the cleaned, scaled and washed bnll on the table, dark side down. Make an incision along the centre from top to taIl, then slide the knIfe blade underneath the flesh and, keepIng it flat against the bone, gently ease away the fillets and lift them, detaching them at the head (by cutting round the head) and the tail.
Remove the pie from the dish and place it on a long serving dish. Pour a few tablespoons of demi-glace sauce, made with fish stock, through the hole in the top of the pie. Anchovy fillets may also be included with the eel slices, or some anchovy butter or dry duxelles may be added to the pike forcemeat. If the pie is served cold, pour enough fish jelly into the hole in the top of the pie to fill the gaps left by the cooking process. Leave for 12 hours until completely cold. Fried eels Orly Take some eel fillets and slice them.
Pour the sauce over the brill and allow it to caramelize for a few moments in the oven. Brill a la florentine Cook some spinach slowly in a little butter. Drain well. Poach some fillets of brill in a little white wine stock. Prepare a Mornay sauce. Spread out the spinach in a buttered dish and arrange the drained brill fillets on top. Cover with Mornay sauce, sprinkle with grated cheese and a 29 BnLl bonne femme lIttle melted butter, and brown In a preheated oven at 240°C (475°F, gas 9l. If a whole brill is used rather than fillets, It should be boned and trImmed before arranging it on the spinach.