List of Ingredients
- 2 LB. of brill fish
- 2 fennel bulbs
- 24 green grapes
- Chestnut leaves
- Vegetable broth
- Dry white wine
- Lemon
- Salt
- Pepper
- Extravirgin olive oil
Method
For the brill in cocotte recipe, fillet the brill fish and remove the skin. Peel the fennel, setting the fronds aside. Cut them into slices and cook them in a pan with a little oil for 5 minutes. Divide the grapes in half lengthwise and remove the pips. Line 4 oval cocottes with chestnut leaves, as seen in the box opposite. First place the slices of fennel in the leaf-lined cocotte, then the brill fillets rolled and seasoned with oil, salt and pepper.
In each cocotte add a tablespoon of broth, a few grapes and a splash of white wine. Bake the cocottes at 350°F for 15 minutes. Finally, take them out of the oven, season with a drizzle of oil and a little grated lemon peel, decorate with the wild fennel and serve. Tip In season, this recipe is also excellent with small pieces of boiled chestnuts instead of grapes.