Brill cured in white wine with grapes, pumpkin seeds & basil oil from Nathan Outlaw On Fish: A Seafood Handbook: Species - Techniques - Recipes (page 32) by Nathan Outlaw

Where’s the full recipe - why can I only see the ingredients?

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

    Brill cures for 3 hours, then freezes until firm for slicing.

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