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.
