Brill with celeriac and crispy belly pork from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

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

    Requires at least 12 hours refrigeration. Can substitute turbot, megrim, witch, flounder, John Dory, black bream, or sea bass for brill.

  • wester on October 07, 2011

    Very tasty, and it looks spectacular. Do keep a good eye on the celeriac while it is simmering - there is a very thin line between milk simmering and boiling, and you want to avoid the latter.

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