Poached Fillet of Brill with Truffle Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is a dish that should be reserved for that special occasion; the truffle, whether fresh or canned, is always very expensive. There is no substitute for it, but I have included this dish because it is an all-time favourite of mine and never fails to impress. Turbot can be used instead of brill, but as brill is normally the cheaper fish of the two at least it helps to keep the cost down, albeit only slightly. I have also used truffle peelings here as they are only a quarter of the price of whole truffles.