Then come the vegetables. Per 2 persons: 1 carrot, 1/2 courgette, 1 stick of celery, 1 shallot and a clove of garlic. Cut them all as fine as possible. Sweat the shallot and garlic in 1 dl olive oil. Then add the rest and fry for 5 mins. Then add a laurel leaf, some sprigs of thyme and rosemary, a table spoon of capers, the juice of 1/4 lemon and a bit of water. Keep on a low heat for 15 mins.
Boil the potatoes.
In the meantime fry the brill (a small one per person) in butter, light skin down. For 2 minutes. Then turn the fish and put the pan in the oven for 12 minutes. (Cooking fish is so simple)
Melt butter in milk then add the coiled potatoes to make the mash (it should be almost liquid)
Finish the vegetable vinaigrette with some parsley and tarragon
A recipe from www.een.be