Brill with Creamy Mustard Sauce

Published on the: 20-07-2019

By Kish Fish

Serves 4

4 large fillets of brill – skinned
4oz oatmeal
55g flour – seasoned
1 egg – beaten
55g butter
1 tablespoon oil

300ml cream
1 tablespoon mustard
1 tablespoon lemon juice

Toss each fillet of brill in seasoned flour. Dip in beaten egg and cover with oatmeal.
Fry the coated fillets in a mixture of oil and butter until crisp and golden brown. Remove and keep warm.
Wipe the pan and pour on the cream. Heat through and add mustard and lemon juice.
Pour sauce over the fish and garnish with watercress.