Brill with 'Maltaise sauce'

Name: Brill with 'Maltaise sauce'
Ingredients: 2.5 blood orange juice; Salt; Pepper; 750 g brill fillet; 3 units.items blood oranges; 200 g Coarse spinach; 15 g Butter; 3 g Knorr Primerba Garlic; 50 g sweet and sour onion; 2 g beetroot powder; 3 Knorr Garde D'Or Hollandaise sauce; 1 units.items tray of clover

The refined combination of brill with the smooth, citrusy 'Maltaise sauce' from Knorr creates an elegant and flavorful dish.

Delicious autumn dish with ingredients and sauces from Knorr. This recipe serves 10 people.

Ingredients

Salt

Pepper

750gbrill fillet

2.5blood orange juice

3Knorr Garde D'Or Hollandaise sauce

3units.itemsblood oranges

200gCoarse spinach

15gButter

3gKnorr Primerba Garlic

50gsweet and sour onion

2gbeetroot powder

1units.itemstray of clover

Preparation

Cut the brill into portions and season with salt and pepper.
Steam the brill portions on a buttered tray in the oven.

Reduce the blood orange juice to one third.
Add the Hollandaise sauce and heat the mixture.
Strain the sauce and pour it into a siphon.
Pressurize the siphon with two cartridges.

Segment the blood oranges into nice wedges.

Pick the washed spinach and rub the pan with the garlic purée.
Add the butter and stew the spinach in it, seasoning with salt and pepper.

Arrange the brill together with the spinach on the plates.
Finish the brill with some blood orange segments, sweet and sour onion, and clover.
Pipe the 'Maltaise' sauce alongside and finish with some beetroot powder.