Is brill a nice fish to eat?
“Brill is a sensational flat fish with firm white flesh and a great flavour – just as good as turbot, its more celebrated cousin.
What does Brill fish taste like?
Brill has an excellent flavour and firm meaty, succulent and slightly sweet flesh with a yellowish tinge. It has a slightly sweeter taste than turbot and tends to be less expensive to buy and recipes using turbot can easily be substituted with brill.
Is Brill fish expensive?
Brill is similar to Turbot, yet remains a very under-rated fish, despite being generally less expensive.
How do you eat Brill fish?
Brill is usually gutted upon landing. Cook brill as you would a halibut, sole or turbot: to cook it whole, trim away the fins, head and blood-line, then grill, bake or roast.
What does brill mean in British?
If you say that something is brill, you are very pleased about it or think that it is very good. [British, informal, old-fashioned]
What fish is similar to brill?
Brill tend to be a lower priced alternative to Turbot.
- Latin Name. Scophthalmus Rhombus.
- Seasonality. Brill is available year round but is most abundant from September to May.
- Alternatives. An alternative to Brill is Turbot.
What is brill similar to?
Brill is a large and meaty flat fish very similar to a turbot.
Is Brill fish healthy?
Possible benefits of turbot Turbot is a prized fish, easy to digest and low in fat: its consumption is therefore ideal for a low-calorie diet. Contains important minerals such as phosphorus, iodine, calcium, potassium and magnesium.
What is the difference between turbot and brill?
Brill are closely related to turbot and the two species are often confused. The main differences are that turbot have a circular body shape, whereas brill have a body which is slightly more elongated. Turbot also have skin which is rougher while the brill is smoother.
Can you eat the skin on brill?
The texture of brill is not as firm as turbot, but firmer than Dover sole. It is a fish that can handle both delicate and strong flavours, working equally well with a light cream sauce or a full-bodied red wine sauce. The skin is not pleasant to eat so we recommend you remove it before cooking or simply don’t eat it.
What does Brill mean in Scotland?
BRILL, n. “ Buoy of hide, fishing-buoy” (Sh.
What are some good recipes for brill fish?
This collection contains a variety of delicious fish dishes, from Simon Hulstone’s elegant Fillet of brill in lobster sauce to Frances Atkins’ quick and easy Lovage-crusted brill. For a seafood pasta recipe fit to grace any dinner party table try Luke Holder’s Brill with peas, tomatoes and fresh farfalle.
What’s the best way to cook a Brill?
Preparation. Brill is usually gutted upon landing. Cook brill as you would a halibut, sole or turbot: to cook it whole, trim away the fins, head and blood-line, then grill, bake or roast. Fillets of brill are usually sold skinned; pin bones are also removed during filleting. The firmness and sweet flavour of brill make it excellent…
What kind of sauce can I make with Brill?
Brill is a very versatile fish. Its firm flesh can stand up to stronger flavours such as a punchy lemon and caper dressing, or a rich lobster sauce like in Simon Hulstone’s beautiful fillet of brill recipe.
How to make pan fried Brill with sauce Albert?
Melt the butter in a saucepan, add the shallots and cook gently for 2 minutes. Add the wine and bring to the boil, then turn down to a simmer and add the double cream and horseradish. Set aside. Heat the oil and half the butter in a large frying pan, season the fish with salt and pepper and cook for 2–3 minutes on each side.