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.