Brill, asparagus, samphire, brown shrimps, lobster sauce

Start with the sauce. Per 2 persons sweat a sliced shallot in some butter. Add 130 ml  lobster or shrimp bisque and 100 ml white wine. Boil softly for about 10 mins. Put through a sieve. Reduce for 50%. Add 35 ml cream and boil till you have a nice thick sauce.

Peel 6 white asparagus, remove the ends and boil during 6 mins in salted water. 

Add 50g samphire during the last 3 mins.

Dust 4 brill fillets in flour and fry in butter.

Serve as shown, with brown shrimps

(A Johan Seegers recipe) 

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