Brill and mushrooms with lemon sauce

Method

Wash and pat dry the fillets.

Lightly butter an ovenproof dish and arrange the mushrooms on the base.

Fold the fillets in half and lay them on top of the mushrooms. Season, and squeeze lemon juice over them.

Add enough wine to moisten the mushrooms and dot the top of the fillets with a few knobs of the butter.

Bake in a moderate oven 180°c 20 minutes, until the fillets are tender.

The sauce

Put all the sauce ingredients into the bowl of a food processor or blender and process until smooth.

Pour into the top into a bowl that sits over a saucepan of simmering water: do not let the bowl touch the water.

Whisk the sauce constantly over a low heat until it thickens, then season and add a little of the cooking juices from the brill dish.

 

To serve

Arrange folded fillets of brill carefully on a warmed serving dish, pour over some of the sauce and sprinkle the mushrooms over the top.