A Casserole of Brill with Shallots and Wild Mushrooms


by: Texas Chef

Try this with any flat fish fillet. Don't be afraid to buy a whole fish and fillet it yourself. The fried shallots give an irresistible savory crunch.


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serves: 4

1/2 oz (15 g) dried porcini mushrooms

7 tablespoons (90 g) unsalted butter

12 small shallots

1/2 teaspoon sugar

8 cloves garlic

3 3/4 cups (900 ml) Chicken Stock

1 slice thick of cooked ham (cut into small dice)

1 carrot (chopped)

1 leek (cleaned and chopped)

1 stalk celery (chopped)

1/2 onion (chopped)

2 teaspoons balsamic vinegar

2 sprigs of thyme

1/4 cup red wine

4 (6-oz/175-g) unskinned brill fillets

4 oz (100 g) fresh wild mushrooms (cleaned and sliced)

Salt and freshly ground black pepper

Nutrition Facts
A Casserole of Brill with Shallots and Wild Mushrooms

Servings Per Recipe: 4

Amount per Serving

Calories: 435

  • Total Fat: 22.4 g
  •     Saturated Fat: 12.7 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 75.4 mg
  • Sodium: 534.9 mg
  • Total Carbs: 42.3 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 16.7 g
  • Protein: 16.4 g

how is this calculated?

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1.  Soak the dried porcini in 2/3 cup (150 ml) warm water for 30 minutes.

2.  Melt 2 tablespoons (25 g) of the butter in a shallow pan large enough to take the fillets of brill side by side. Add the shallots, sugar, and garlic, and cook until lightly browned. Barely cover with some of the chicken stock, and add the ham, 1/4 teaspoon salt, and some pepper. Simmer gently until both the shallots and garlic are tender. Then turn up the heat and boil rapidly until the stock has reduced to a thick, sticky glaze, shaking the pan now and then so that the onions and garlic become well coated. Remove them from the pan to a plate and keep warm. Set the pan to one side, unwashed.

3.  Melt another 2 tablespoons (25 g) of the butter in a medium-sized saucepan. Add the carrot, leek, celery, and onion, and fry until nicely colored. Add the remaining chicken stock, the balsamic vinegar, 1 thyme sprig, the red wine, and the soaking liquid from the dried mushrooms and simmer for 20 to 30 minutes. Then strain through a fine sieve and discard all the vegetables.

4.  Heat 1/2 tablespoon (7 g) of butter in a frying pan. Add the brill fillets, skin-side down, and cook for about 1 minute until lightly browned. Season with salt and pepper, then put side by side in the pan used for glazing the shallots. Pour in the stock, add the second thyme sprig, cover, and simmer for 5 minutes until the brill is cooked.

5.  Meanwhile, melt 1 tablespoon (15 g) of the butter in the frying pan, add the soaked porcini and fresh wild mushrooms, and fry briskly for 2 to 3 minutes. Season with a little salt and pepper.

6.  Remove the brill from the pan and keep warm. Boil the remaining liquid until reduced and well-flavored, then whisk in the remaining butter. Stir in the mushrooms.

7.  Put the brill on four warmed plates. Add the glazed shallots and garlic, spoon the sauce over the top, and serve.

Cooks' note:
For an alternative fish use unskinned flounder or sole fillets.

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