Barbue à l'Amiral (Brill with Lobster Butter) by @andrejcooksfish

2h

2 servings

1 kg

Brill

🦀

700 g

Lobster

🍷

900 ml

Dry white wine

🥛

100 ml

Single cream

🧅

100 g

Shallots

🧄

3

Garlic cloves

🍅

1 tbsp

Tomato paste

🥃

50 ml

Cognac

🧈

130 g

Butter

💧

Water

  1. Trim

    Trim the fins of the fish and remove the gills.

  2. Braise the fish with 750ml of wine in the oven at 160C for about 20 minutes.

  3. Place

    Once cooked, place the brill onto a wire rack and carefully peel off the skin.

  4. Reduce

    Pass the braising liquid through a sieve, reduce by half, then add the cream.

  5. Steam

    Steam the lobster for approximately 5-6 minutes and immediately put in ice water.

  6. Clean the lobster and save the coral and tomalley.

  7. Add

    Colour the lobster shells in a saucepan, add the tomato paste, the sweated down shallots and garlic.

  8. Deglaze

    Deglaze with cognac and wine.

  9. Add

    Add water just to cover, bring to a boil and simmer gently for 1 hour.

  10. Reduce

    Pass through a sieve and reduce until you receive a thick glaze.

  11. Combine

    Combine the softened butter with the lobster glaze, the tomalley and coral.

  12. Spread

    Spread the lobster butter onto the fish, making sure that both are not above room temperature, and place under the grill of your oven on full power for 1-2 minutes.

Barbue à l'Amiral (Brill with Lobster Butter) by @andrejcooksfish

2h

2 servings

1 kg

Brill

🦀

700 g

Lobster

🍷

900 ml

Dry white wine

🥛

100 ml

Single cream

🧅

100 g

Shallots

🧄

3

Garlic cloves

🍅

1 tbsp

Tomato paste

🥃

50 ml

Cognac

🧈

130 g

Butter

💧

Water

Preparation Steps

  1. Step 1/12

    Trim the fins of the fish and remove the gills.

    Brill
    🔪Chef's knife

  2. Step 2/12

    Braise the fish with 750ml of wine in the oven at 160C for about 20 minutes.

    Brill
    🍷Dry white wine

  3. Step 3/12

    Once cooked, place the brill onto a wire rack and carefully peel off the skin.

    Brill
    ✨Wire rack

  4. Step 4/12

    Pass the braising liquid through a sieve, reduce by half, then add the cream.

    🥛Single cream
    🧺Sieve
    🍲Saucepan

  5. Step 5/12

    Steam the lobster for approximately 5-6 minutes and immediately put in ice water.

    🦀Lobster
    Ice bath container

  6. Step 6/12

    Clean the lobster and save the coral and tomalley.

    🦀Lobster
    🔪Chef's knife
    🥣Bowl

  7. Step 7/12

    Colour the lobster shells in a saucepan, add the tomato paste, the sweated down shallots and garlic.

    🦀Lobster
    🍅Tomato paste
    🧅Shallots
    🧄Garlic cloves
    🍲Saucepan

  8. Step 8/12

    Deglaze with cognac and wine.

    🥃Cognac
    🍷Dry white wine
    🍲Saucepan

  9. Step 9/12

    Add water just to cover, bring to a boil and simmer gently for 1 hour.

    💧Water
    🍲Saucepan

  10. Step 10/12

    Pass through a sieve and reduce until you receive a thick glaze.

    🧺Sieve
    🍲Saucepan

  11. Step 11/12

    Combine the softened butter with the lobster glaze, the tomalley and coral.

    🧈Butter
    🦀Lobster
    🥣Bowl

  12. Step 12/12

    Spread the lobster butter onto the fish, making sure that both are not above room temperature, and place under the grill of your oven on full power for 1-2 minutes.

    🧈Butter
    Brill

Composition

Ingredients

Types

Fish, Crustaceans, Alcohol, Dairy, Vegetables, Condiments, Liquid

Ingredients

Brill, Lobster, Dry white wine, Single cream, Shallots, Garlic cloves, Tomato paste, Cognac, Butter, Water

Notes

Brill (whole, gutted, skin on), Lobster (whole female (hen) lobster, 600-800g), Dry white wine (for braising the fish, for deglazing the lobster shells), Shallots (chopped), Garlic cloves (chopped), Cognac (or brandy), Butter (softened), Water (just enough to cover the lobster shells)

Allergens

Fish, Crustaceans, Sulphites, Milk

Dietetics

Dietary regimen

High-Protein, Low-Carb, Keto, Egg-Free, Nut-Free, soy-free, Pescatarian

Calories

820 kcal

Macro nutrients

Protein: 55g, Carbohydrates: 10g, Fat: 55g, Fiber: 0.5g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 950mg, Potassium: 850mg, Phosphorus: 500mg, Zinc: 3.5mg, Copper: 1.8mg, Calcium: 100mg

Vitamins

Vitamin B12: 4.5µg, Vitamin A: 350µg, Vitamin E: 2.5mg, Vitamin D: 2µg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Expert (4/4)

Steps

12 steps

Equipments

Utensils

Sieve, Wire rack, Saucepan, Chef's knife, Bowl, Ice bath container

Appliances

Oven, Steamer, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Special Occasion, Dinner Party, Culinary Exam

Origin

Source

Platform

instagram

Original Creator

@andrejcooksfish

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Saucy, Velvety

Flavors

Rich, Savory, Umami, Buttery, Winey

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

refrigeration : 1 day (Best enjoyed fresh and immediately after grilling,Store in an airtight container if leftovers remain,Reheat gently to avoid overcooking the delicate fish and separating the lobster butter), freezing : not recommended (The lobster butter and cream-based sauce do not freeze well as they can separate and lose texture upon thawing)