Pan-fried brill with sauce Albert

Pan-fried brill with sauce Albert

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Every year I work with the Roux family on their fantastic scholarship programme, which trains young chefs in the traditional recipes. Sauce Albert is one of the classic sauces that has been adapted over the years; it was originally served with meat and was made from béchamel sauce with added vinegar, horseradish and mustard. However you make it, it’s a classic that’s perfect for home cooking as well as for chefs. I first learned how to make it in French restaurant kitchens at the age of twelve, and since then it’s become a firm favourite for quick dishes.

Ingredients

Quantity Ingredient
50ml olive oil
50g butter
4 x 200g brill fillets
300g sugar snap peas
300g ready-made mashed potatoes
sea salt
freshly ground black pepper

For the sauce

Quantity Ingredient
2 shallots
25g butter
50ml white wine
125ml double cream
2 tablespoons horseradish sauce
1 lemon, juiced

Method

  1. First, make the sauce. Dice the shallots finely. Melt the butter in a saucepan, add the shallots and cook gently for 2 minutes. Add the wine and bring to the boil, then turn down to a simmer and add the double cream and horseradish. Set aside.
  2. Heat the oil and half the butter in a large frying pan, season the fish with salt and pepper and cook for 2–3 minutes on each side. Set aside and keep warm.
  3. Bring a small pan of salted water to the boil and cook the sugar snap peas for 1–2 minutes, then drain.
  4. Meanwhile, warm the mashed potatoes gently in a pan with the remaining butter for 2–3 minutes, until heated through.
  5. Season the sauce with salt and pepper and add a little lemon juice to taste. Spoon the sauce over the fish, and serve the sugar snap peas and mashed potatoes alongside.
Tags:
James Martin
Saturday Kitchen
quick meals
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