BARBUE AU CRESSON



1 brill weighing approximately 1,500 kg (3,3 lbs), 1 liter of fish stock. 

Sauce: 1 bunch of watercress, 20 g (0,044 lbs) of butter, 150 g (0,33 lbs) of fresh cream, salt, pepper.


The fish fillets raised by your fishmonger.

The trimmings, make a fish stock.

After cooking, filter the fume.

Prepare the sauce: clean the watercress, melt it gently in the butter.

Add the cream and mix well.

Put the sauce in the blender to make it smooth, check the seasoning and keep it warm.

Poach the fish fillets for 3 minutes in the simmering stock.

Drain them and cover them with sauce.

You can lengthen the sauce, if necessary, with a little stock.

This recipe can also be made with monkfish, turbot, John Dory, sole.

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