Flour, seasoned with sea salt and pepper
175g butter, unsalted
200g fresh brown shrimps, washed and peeled
1tsp shallot, chopped
1 clove of garlic, chopped
50g pickled root ginger, cut julienne
1tsp flat leaf parsley, chopped
Juice of one lemon
Remove the black skin, head and fin bones from the brill. Pass through seasoned flour and pan-fry in olive oil and 25g butter.
While the brill is cooking, sauté the brown shrimps with shallot, garlic and ginger. Cook for two minutes and add the parsley and lemon juice. Plate the brill and then nap with the shrimp and ginger beurre noisette.
Serve with vegetables or salad of your choice.