Brill is similar to Turbot, yet remains a very
underrated fish, despite being generally less expensive. It has
an almost oval body, a grey-brown dark side with light and dark
freckles (but no tubercles), and ranges from 400g to 4kg. As with
Turbot, the skin colour changes according to where it is caught
– lighter colours are found on sandy seabeds, with
darker, richer colours found on muddier beds. Admittedly, Turbot’s
flesh has larger flakes, but Brill has a sweeter taste, which
benefits from a bit more enhancement
- try
a sauvignon blanc reduction sauce, garnished with a spoonful
of Avruga and chopped chives.
With
both Turbot and Brill, the smaller fish (under 500g) are best
appreciated on the bone, black-skinned and simply pan-fried with
a herb butter or simple sauce, while larger fish (3kg+) yield
great suprêmes, steaks and pavés which can be pan-fried, grilled,
poached or baked.
