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Pan-fried brill with cockles and oxtail
Fruit and vegetables
1 large
onion
, chopped
1 large
carrot
, peeled and chopped
½
lemon
, juice only
½
lemon
, juiced
Tins, packets and jars
20g/¾oz
plain flour
400ml/14fl oz
chicken stock
Cooking ingredients
1
bay leaves
2 tbsp
vegetable oil
pinch fresh
nutmeg
salt and freshly ground
black pepper
pinch whole
nutmeg
, grated
2 tbsp
vegetable oil
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
2 tbsp
crème fraîche
50g/1¾oz knob
butter
Meat, fish and poultry
1kg/2lb 4oz Welsh black-beef
oxtail
400g/14oz
cockles
in the shell
4 x 120g/4¼oz
brill
fillets
Other
200ml/7fl oz
red wine
125ml/4fl oz
white wine
350g/12oz monk’s beard
Back to recipe
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