Griet fillet with grilled vegetables, emulsion of Parmesan

Preheat the oven to 180 ° C. Brush the vegetables nicely, but don't peel them. Cut them lengthwise and place them next to each other, not on each other, covered on an oven plate with baking paper where you press half of the fresh herbs: the thyme, the rosemary, the oregano, the unpeeled and 2 -cut garlic toes pressed well between the vegetables. Then add the olive oil. Grill for 1 hour.

Prepare the emulsion: put the milk, water, the stock cubes, the thyme and the bay leaf in a large pan. Add roughly sliced ​​parmesan, and warm up gently. Simmer on a low heat for an hour. Especially add the crusts of the cheese, that is real taste bombs.

Season the brill fillets with salt and pepper on the colored side of the fish. Fold the brill fillets in 3, sprinkle with some olive oil. To get beautiful square packages, make 2 notches in every fillet with a knife where you are going to fold them. Place them in the oven with the vegetables, and count for about 8 minutes baking time. Divide the fish and vegetables nicely over the plates.

Before you mix the emulsion, first remove the bay leaf and the thyme. Add the butter in cubes, and mix until you get a slightly foaming sauce. Just before dressing, mix and scoop some sauce over the brill fillets and the grilled vegetables. Decorate with thyme sprigs.