Ingredients (for two persons)

1lb / 450g fillet of Brill
2oz / 50ml fresh cream
2oz / 50ml fish stock (or a dry white wine or a mix of both)
1 heaped teaspoon of Lakeshore mustard (wholegrain old Irish)
1 oz/25g brunoise of carrot, courgette or leek
(more for colour than taste, but worth the effort)

First remove the skin from the fish (important, so the sauce will not contain scales). Bring the stock and half the cream to the boil in a non-stick pan big enough to hold the fish. Season; add the fish; bring up to simmering point and cook for about two minutes then turn. Cover and cook for a further 5-6 minutes, either on top of the stove or in a warm oven. Remove the fish and arrange on warm plates. At this stage the sauce should not be too thick – add more cream or stock if necessary. Now add the brunoise and the mustard and mix thoroughly. (This process should only take about 1 minute). Cover half the fish and half the plate, leaving the rest exposed. Garnish with a little greenery and serve immediately.

From the demonstration by Aidan MacManus,
King Sitric Fish Restaurant & Accommodation
at the Howth Peninsula Festival

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