An introduction to Brill

Brill - one of the finest flat fish in the sea - is a must for a dinner party!

It could be confused for turbot but is actually from the sole family. Light and firm in texture and with a sweet, delicate flavour, brill is a favourite with many home-cooks and professional chefs alike.

Brill does beautifully simply pan fried in butter and served alongside something punchy - think capers or tapenade.

However, it also carries stronger flavours well when cooked in a broth or en papillote.

[mofirminhosadiosalahrobert]

that must of been a huge brill to get steaks as thick as those you had there

[KenRoberts-nx]

Thankyou, but I think the background music interferes with your presentation