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Poached Brill

ingredients

serves 4 - 6
1 small brill (600 g approx)
juice of 1/2 lemon
court bouillon

for the garnish

lemon wedges
parsley sprigs

method

1. Clean the brill inside and out.

2. Cut off the fins and rub a little lemon juice over the flesh.

3. Put the fish into a large deep frying pan and cover with court bouillon.

4. Cover with a lid and poach gently for 10 minutes.

5. Lift out the fish gently with a broad fish slice, drain, and slide on to a warmed serving plate.

6. Garnish with lemon wedges and parsley.

Serve with Shrimp or Hollandaise Sauce.

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