brill with grilled vegetables

The vegetables. Wash the lamb's lettuce and refrigerate. Cut the fennel into thick slices. Cut off the green leaves from a couple of stalks of leek, remove the threads of the roots but do not cut off the ends. Cut the spring onions halfway through the green. Remove the root threads. Peel and quarter a few onions. Heat a grill pan on the barbecue and grill the vegetables in a little olive oil. Season with fennel seeds, pepper and salt. Close the lid of the barbecue and leave for 15 to 30 minutes until the vegetables are done. Turn the vegetables a few times in the grill pan during this time. Make a fish sauce. Start with a roux of butter and plain flour and add fish stock, white wine to taste and cream. Add a dash of lemon juice and a tablespoon of capers with some of the liquid from their jar. The brill. Carve the dark skin of the brill down to the bone. Place the fish on a barbecue platter, type plancha, and put it on the barbecue grill. Close the lid and leave for 15 minutes until the brill is cooked. There is no need to turn the fish.

On the dinner plate. Before serving, remove the skin and fillet the fish. Place a nice piece of fish on each plate, topped with fish sauce. In addition, a generous portion of grilled vegetables and a handful of lamb's lettuce. Garnish with sprigs of parsley. Serve with small kegs of oil and vinegar. You can serve it with baked or grilled potatoes.