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Brill
Appears in
Published 1965
The brill-a flat sea fish of good quality and flavour-is similar in appearance to the turbot, but smaller in size. The skin is smoother and of a pale yellowish-brown colour with reddish spots. When fresh, the brill’s flesh has a yellow tinge; if bluish in colour, it is not good. Its flesh is very delicate, more fragile in body than that of the turbot.
Brill may be poached in court-bouillon like turbot and served with a sauce, or it can be filleted and cooked like filleted sole.
It is excellent served cold with mayonnaise.
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