Brill Fillets with Pears, Cream and Nutmeg

Serves 4
• 4 large or 8 small brill fillets – skinned
• 2 ripe dessert pears
• 1 egg yolk
• 150mls/1/4pt cream
• 1 tsp lemon zest
• 1/4 tsp grated nutmeg
• Freshly chopped parsley
• Salt and freshly milled pepper

Peel pears and cut in eights.
Cut fish in half lengthways and wrap each around a section of pear. Arrange in a buttered dish.
Mix together egg yolk, cream, lemon zest, nutmeg, parsley and seasonings. Pour over fish and cover with foil.
Place in bain-marie (baking tin half filled with water).
Bake for 20-25 minutes at 175°C/350°F/Gas 3.
You can substitute any white fish turbot, black sole, lemon sole, plaice.

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