Braised fillet of brill with ceps & chestnuts (Filet de barbue aux champignons et marrons) from Rick Stein's Secret France: 120 Delicious New Recipes for Real French Home Cooking (page 122) by Rick Stein

  • confit pork skin
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute flounder fillets or plaice fillets for brill fillets, ham fat for confit pork skin, and a mixture of dried ceps mushrooms and chestnut mushrooms for ceps mushrooms.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute flounder fillets or plaice fillets for brill fillets, ham fat for confit pork skin, and a mixture of dried ceps mushrooms and chestnut mushrooms for ceps mushrooms.

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