Brill with Capers and Brown Butter
Photography Aaron McLean.
If you don’t have a large enough pan for a whole brill, buy four small flounder or John Dory for individual serves.
Serves: 4
INGREDIENTS
1 whole brill, about 1kg
½ cup plain flour
sea salt and freshly ground pepper
80 grams butter
¼ cup capers
juice of 1 lemon
1 clove garlic, crushed
2 tablespoons chopped flat-leaf parsley
METHOD
Put the flour on a large plate and season well. Dust the brill in the flour, shaking off the excess. Heat a third of the butter in a large sauté pan or on a flat grill plate and cook the brill for 4-5 minutes each side, carefully turning it over with a large fish slice to prevent it breaking. Transfer the brill to a large serving plate and keep warm in a low oven.
Add the remaining butter to the pan and cook over a medium heat until a good golden colour and has a lovely nutty aroma. Add the capers, lemon juice, garlic and parsley and cook for 2 minutes. Season.
To serve: Pour the brown butter and capers over the brill and serve immediately with a simple green salad and boiled potatoes, seasoned and lightly crushed.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.