Brill, chicory, shrimps

Start with the sauce. Per 4 persons sweat 2 shallots in some butter. Add 30 ml lobster fond, 200 ml white wine and 100 ml water. Boil softly for about 10 mins. Put through a sieve. Reduce for 50%. Add 150 ml cream and boil till you have a nice thick sauce.

Dust 8 brill fillets in flour and fry in butter.

Slice 3 chicories and softly boil in butter.

Serve as shown, with brown shrimps

(A Johan Seegers recipe)

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