Brill is a flatfish with a distinctive dark brown skin speckled with white and creamy white underside flesh. Known for its sweet taste and firm texture, brill is particularly delicious when pan fried or grilled and is similar in taste and appearance to turbot. Like many fish, stocks are suffering due to overfishing so ensure you purchase your brill from a sustainable source.
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. This colourful dish includes a pea purée recipe, and is packed with fresh flavours and herbs.