Brill is a flatfish and belongs to the family of the tarbotten. It is a somewhat more expensive but very tasty fish. Ask the fish farmer to fillet the fish and take the bones and heads to bring home to make fish broth. The recipe for waterzooi is a classic in the hotel where fennel, potatoes and saffron is in the main ingredients.
- 400 g grieten filet with skin
- 1 l fish broth
- 2 dl white wine ‘optional’
- 1 fennel
- 3 potatoes (fixed boiling)
- 2 onions
- 1 clove of garlic
- ¼ Van Bussel chives
- 1 lemon
- 2½ dl room
- 2 leaves laurel
- 3 sprigs of thyme
- 2 egg powder
- dash of olive oil caps saffron
- knob of butter
Spoon the waterzooi in large bowls and place in each each bowl a piece or bake pan.
Peel the onions and cut them in small pieces. Peel, chop up and kneed the garlic. Cut the green of the fennel and remove the hard core. Cut it in slices. Peel the potatoes and cut them into pieces.
Heat a good amount of olive oil in a casserole. Fry the onion in the olive oil and put the garlic. Add the fennel and the potato cubes and let it simmer for a while. Stir regularly.
Put the laurel and the thyme in the cauldron and season with salt and pepper. Finally do the saffron powder at.
Add the vegetables and potatoes with white wine ‘optional’ and boil till dry. This keeps the taste of the wine ‘optional’ and is maintained, but the alcohol and the fluid evaporates.
Pour the fish broth and the room and let it cook on a medium flame.
Pat the fish dry and cut it into pieces and herb it with salt and pepper.
Leave a clump butter light colors in a pan. Bake the fish on the skin side and push it flat with a spatula to that the middle part of the pan. Put the fire softer. Spoon warm baking butter on but do not tighten the fish fillets.
Add the waterzooi to taste with salt and pepper. Remove from the fire.
Chop the chives and discard the waterzooi. Run a small cut lemon in the sauce.
Ladle the soup into large bowls and place in each each bowl a piece of baked fish.