Brill is a tasty white fish not dissimilar to turbot which benefits from being cooked sous vide as the slow cooking time and low temperature ensure a perfectly cooked, juicy piece of fish. Brill has a delicate flavour and is best paired with just a few simple ingredients so as not to be overpowered.
For a richer tasting fish, swap the oil for butter and add a slice of lemon zest.
Adding a seaweed to the bag such as nori or kombu will give the brill a real flavour boost.
Simon Hulstone serves a his Fillet of brill in a decadent lobster sauce while Luke Holder’s Brill, English peas, heritage tomatoes and farfalle makes a delicious, light, summer meal.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in