Wild Brill “à la Dugléré”

Credit: Didier Loire
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Step 1: Brill

Remove the gills, trim, clean, wash and dry the brill. Cut the head in half, rinse along with the bones and soak a few minutes under some water to eliminate the impurities.

Carve the fillets and remove the skin, and trim, rinse and carefully pat the fillets dry. Cut into slices 1/5 inch thick (5 mm).

Place the 10 fish slices between 2 sheets of parchment paper forming a 3 x 6 inch (9 x 17 cm) rectangle and weighing 7 ounces (200 g). Repeat the procedure to obtain 6 fillets.

Butter a fish plate and stick the fish strips to it with a brush.

Cover the fish with greased parchment paper.

Step 2: Sauce Dugléré

Make the stock base. Heat a little olive oil and the butter in a cast iron pot, add the halved brill head, and brown it. Sweat the minced shallots, the garlic cloves, the fresh, minced fennel and the green tomatoes. Deglaze with rancio, reduce by half, and cover with light chicken stock and the calf’s foot jelly. Add the parsley stems and cook over a low heat for 45 minutes, and strain with a fine-meshed chinois. Set the stock base aside.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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