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Estimated Preparation Time: 20 minutes
Estimated Cooking Time: 15 minutes (small Brill): 20 minutes (large Brill)
Servings: Dependent on size of fish
Non-standard Cooking Utensils: Pan large enough for the fish
30 g (1 oz) salt per 1.1 litre (2 pints) of water
1 tablespoon of vinegar
1. Clean the brill, cut off the fins, and rub it over with a little lemon-juice, to preserve its whiteness.
2. Place the fish in sufficient cold water to cover it; add the salt salt, in the above proportions, and the vinegar, and bring it gradually to boil (about 5 minutes).
3. Simmer very gently till the fish is done, which will be in about 10 minutes (see cooking times above) depending on the size of the fish.
4. Serve it on a hot napkin, and garnish with cut lemon, parsley, horseradish. Send lobster or shrimp sauce and plain melted butter to table with it.