
A Casserole of Brill with Shallots and Wild Mushrooms

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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.
ingredients
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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
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
preparation

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