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Brill Preparation

Gravy Preparaion

  • Shallots 2.0 pc
  • Beef Bacon, cubed 150.0 g
  • Olive Oil
  • Water 400.0 ml
  • Saffron 5.0 pc
  • Buttery Margarine

Garnish Preparation

  • Large Roseval Potatoes 5.0 pc
  • Spring Onion 2.0 pc
  • Pointed Cabbages, in rolls 2.0 pc
  • Rouille 100.0 g


  • Winter Purslane 60.0 g
  1. Brill Preparation

    1. Divide the brill filet into ten equal portions.
    2. Lightly dip the brill fillet in a little oil and season with Knorr Chicken Powder.
    3. Grill the brill fillet on both sides.
  2. Gravy Preparaion

    1. Chop the shallots into fine slices and beef bacon into small cubes.
    2. Fry the shallots lightly in a little olive oil and add half of beef bacon.
    3. Add water, Knorr Chicken Powder, and saffron and let it thicken a little.
    4. Strain the sauce and thicken it with some margarine.
  3. Garnish Preparation

    1. Peel the potatoes and core them with a round cutter.
    2. Cut the potatoes again with a smaller cutter to form cylinders.
    3. Boil the potatoes cylinders in lightly salted water.
    4. Clean the spring onions and grill them briefly.
    5. Fry the rest of the chorizo in some Phase until crispy.
    6. Cut the cabbage rolls and steam.
  4. Presentation

    1. Place the grilled brill fillets on plates and distribute the potato cylinders and cabbage.
    2. Spray some rouille into the potato cylinders and portion the grilled onions.
    3. Finish the dish off with a sprinkling of purslane and some lobster sauce.