Serves 4
 
What you need:
175g/4x6oz fillets of brill
4 large carrots
25g/1oz finely chopped onion
2 small garlic cloves, peeled and crushed
2 sprigs thyme
900ml/1½pints fish stock
A little salt and freshly ground pepper
Lemon Juice

What you do:
Peel and chop carrots Sweat onions in a non-stick pan without fat or oil over gentle heat until soft but not brown. Add garlic and toss for a few seconds. Put onion and garlic with carrots and thyme into the stock and boil. Cover and simmer for 15 minutes. Liquidize, taste and season. Strain the sauce and keep hot. Season brill fillets and sprinkle with lemon juice Steam for 10 minutes approximately Present the steamed fish on the centre of a joint plate with the sauce in pools on either side Chef's Note Suitable for cod, sole, hake, pollack, turbot or plaice

Supplied by Gerry Galvin, Drumcong House, Moycullen, Co. Galway, for the 1995 Happy Heart Eat Out campaign.