Is brill a nice fish to eat?

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.

How do you cook brill Rick Stein?

Cut across each fillet so you have 4 pieces. Melt half the butter in a pan large enough to hold the fish fillets in one layer. Add the shallots and diced pig skin or ham fat and cook gently for 4–5 minutes. Add the vermouth, chestnuts and reduced chicken stock, then simmer for another 4–5 minutes until thickened.

What is the difference between brill and turbot?

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.

Is brill expensive?

Brill is similar to Turbot, yet remains a very under-rated fish, despite being generally less expensive.

Why is brill expensive?

Originally Answered: Why are Brill publications so expensive? Brill publishes primarily for the academic library market and isn’t particularly interested in selling large quantities. Because the cost is spread over a lot fewer sales, the price needs to be higher to recoup costs, and to turn a profit for shareholders.

Is brill the same as halibut?

Brill are a very large, broad bodied, left-eyed flatfish. They are usually a sandy brown to olive green colour, with dark and light spots. The underside is creamy-white. Halibut are the largest of the flatfish and are righteyed….Introduction.

Is brill a white fish?

Brill is a wonderful alternative to other flat fish such as turbot or plaice. The white flesh is delicate with a hint of sweetness and works well with other simple flavours such as butter and fresh herbs.