Brill Fillets with Two Sauces

Serves 4

Ingredients

2 x 450g (1lb) Brill  (plaice or lemon sole are a good substitute)

Chive Sauce                    Tomato Sauce

140ml (5fl oz) fish stock          285g (10oz) tomatoes chopped

30g (1oz) shallots ( finely chopped) 1 sprig basil

60g (2oz) leek (finely chopped)               1 sprig tarragon

85ml (3fl oz) dry white wine     1 sprig rosemary

115ml (4fl oz) double cream            1 sprig parsley

Finely chopped chives           1 bay leaf

30g (1oz) butter              30g (1oz) fennel chopped

                     30g (1oz) onion chopped

                                                                         30g (1oz) leek chopped

                     30g (1oz) carrot chopped

                     1 tsp sugar

                     30ml (1fl oz) olive oil

                     30ml (1fl oz) wine vinegar

                     60ml (2fl oz) white wine

                     cayenne pepper

                     2 cloves garlic (thinly sliced)

Method

Chive sauce

Put the fish stock, shallots, leek and wine into a pan. Bring to the boil and reduce by half.

Add the cream and chives and bring back to the boil. Whisk in the butter a little at a time until melted. Adjust the seasoning and strain.

Tomato Sauce

Mix all the ingredients together in a saucepan, bring to the boil and simmer for 15-20 minutes, season, remove from the heat, cover and leave to infuse. Pass the sauce through a blender and then sieve. Adjust the consistency and the seasoning.

Fillet and skin brill and poach for 5minutes in fish stock.

Pour the sauces onto a plate, one sauce on each side of the plate and lay the fish in the centre