James Martin Pan Fried Brill with Croutons, Asparagus and Sauce Grenobloise recipe on James Martin’s Saturday Morning

James Martin served up tasty Pan Fried Brill with Croutons, Asparagus and Sauce Grenobloise on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g brill, on the bone, 25 ml olive oil, 25g butter,Salt and pepper.

For the croutons: 3 slices white bread, crusts removed and diced into 1cm cubes and 25 ml olive oil.

For the sauce: 2 hard-boiled eggs, diced, 50g butter, 1 lemon, segmented, 1 small bunch of parsley, chopped, 1 shallot, peeled and finely diced, 2 tbsp capers, Salt and pepper.

To serve: Watercress and Asparagus.




See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.