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The main dish, Chic bistro

Roasted brill with mushroom medley and light cream sauce

Roasted brill with mushroom medley is a fish main for 6 people, with 35 minutes of active work split between the morning and just before guests arrive. The cream sauce and mushrooms are made ahead, leaving only the fish to roast at the last minute. It's a medium difficulty dish at about €11.50 per person, and the key is drying the fillets well and basting them constantly as they cook.

Brill, a delicate flatfish, on a bed of wild mushrooms, it's a plate of forest and sea.

Roasted brill with mushroom medley and light cream sauce
For
6 people
Work
35 min
Total time
55 min
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€11.50
Calories per person
470 kcalcalculated by Kiloach, your weight coach

Brill is a flatfish with fine, delicate flesh that needs very little cooking to stay tender. Roasted in foaming butter until lightly golden, it pairs naturally with the earthy flavor of button mushrooms and oyster mushrooms, sauteed separately so they brown instead of releasing water.

This is a dish for a dinner party or a slightly dressier family meal, best made in fall or winter when wild mushrooms are in season. The light cream sauce, sharpened with white wine, adds just enough richness without covering up the fish. A simple menu around it, a light starter and a fruit based dessert, is all you need to let this dish stand out.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 25 min
  3. Before the guests arrive 2 steps, 18 min
  4. When it's time to serve 2 steps, 11 min

In the morning, prep the cut mushrooms and the cream sauce, then keep them in the fridge. Just before your guests arrive, brown the mushrooms and take the brill out to pat it dry. At serving time, roast the fillets for a few minutes, reheat the sauce and plate everything with the chives on top.

The ingredients

6 people

Fish counter

  • Brill fillets 900 g

Fruits and vegetables

  • Button mushrooms and oyster mushrooms 600 g
  • Shallots 3
  • Chives 0.5 bunch

Dairy

  • Liquid cream 20 cl
  • Butter 80 g

Pantry

  • Dry white wine 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch

Allergens Fish, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Wipe the mushrooms with a damp cloth without washing them, then cut them into thick pieces. 10 min

    They soak up water like sponges, a cloth is all you need.

  2. Sweat the shallots in a little butter, deglaze with the white wine, reduce by half, add the cream and set the sauce aside. 15 min

    Strain it through a fine sieve for a perfectly smooth texture.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brown the mushrooms in two batches in a very hot pan with butter, season with salt at the end and keep them warm. 15 min

    Salt at the end, otherwise they release water and simmer instead of browning.

  2. Take the brill out of the fridge and pat the fillets dry. 3 min

    Well dried fillets roast instead of steaming.

When it's time to serveThe final touches, right in front of your guests.

  1. Roast the fillets in foaming butter for 3 to 4 minutes per side, basting constantly. 8 min

    Flip them only once, using a thin spatula.

  2. Reheat the sauce, arrange the mushrooms, place the brill on top and scatter with chives. 3 min

    Whisk the sauce off the heat with a knob of butter to make it light and frothy.

Our tips to get it right

  • Pick brill fillets that look firm and glossy, a sign of freshness, and ask your fishmonger to fillet them if needed.
  • Use a heavy bottomed pan for the fish, it holds heat better and cooks the fillets more evenly.
  • Use a wide pan for the mushrooms so they don't overlap too much, even across two batches, that's what lets them brown properly.

The variations

  • Swap the brill for turbot or sole, two flatfish with a similar texture that roast the same way.
  • For a fish free version, replace the brill with cauliflower steaks roasted in butter, the mushroom sauce works just as well with them.
  • To save time, use only pre cleaned button mushrooms and make the sauce the day before, leaving just the fish to cook.

What to serve it with

  • Basmati rice or steamed potatoes
  • A dry, mineral white wine
  • A simple green salad to start

Storage

The mushrooms and sauce keep for 2 days in the fridge in a sealed container. The cooked brill is best eaten the same day, it doesn't freeze well and loses its tenderness when reheated.

Questions about this recipe

Can I use heavy cream instead of liquid cream?

Yes, but the sauce will be thicker, so loosen it with a little white wine or fish stock to get the right texture back.

How do I know when the brill is cooked through?

The flesh should turn opaque and flake easily at the tip of a knife, while staying slightly pearly in the center so it keeps its tenderness.

Can I use only button mushrooms?

Yes, the dish still works well with button mushrooms alone, the oyster mushrooms mainly add a bit more texture and flavor.

How do I plate this nicely?

Spread the mushrooms in a bed at the center, place the brill fillet on top, spoon a little sauce around it and finish with snipped chives.

Can a roasted brill with sauteed mushrooms and a light cream sauce be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a roasted brill with sauteed mushrooms and a light cream sauce?

Allow 55 min in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a roasted brill with sauteed mushrooms and a light cream sauce?

About 470 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roasted brill with sauteed mushrooms and a light cream sauce cost?

About €11.50 per person, that's €69.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Tomato and mustard tart The starter

Chic bistro

Tomato and mustard tart

  • 20 min of work
  • Finished at the last minute
  • Very easy, €1.50 per person

310 kcalcalculated by Kiloach

Birthday cupcakes The dessert

Chic bistro

Birthday cupcakes

  • 45 min of work
  • Prepared the same day
  • Easy, €1.40 per person

450 kcalcalculated by Kiloach

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