Gilt-head with Brandy

70 min
0 People
70 min
INGREDIENTS for 0 people
  • 1 gilt-head bream , (about 3 lb)
  • aromatic herb
  • 5 oz butter
  • fish broth
  • 3 tablespoons Brandy
  • 1 tablespoon parsley
  • 1 lemon

Thoroughly clean the gilt-head and gut it. Remove the skin carefully, leaving the head intact. Make an incision along the spine and carefully eliminate the central bone. Season the gilt-head with salt and stuff it with a chopped mixture of fresh aromatic herbs. Butter copiously, wrap in aluminum foil and close securely. Put the gilt-head in a casserole and barely cover with fish stock. Cook over moderate heat. Once cooked, eliminate the aluminum foil and transfer to a serving plate. Keep hot. Finely sieve the cooking liquid, reduce over high heat, and then leave to cool. Amalgamate the liquid with the remaining butter and finish off the sauce with chopped parsley and some drops of lemon juice. Separately, heat the brandy very warily and then set light to it, pouring it over the gilt-head with great care. Serve the fish, if possible flambé, and seasoned with the sauce.

Main courses
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