An introduction to Brill

Brill - one of the finest flat fish in the sea - is a must for a dinner party!
It could be confused for turbot but is actually from the sole family. Light and firm in texture and with a sweet, delicate flavour, brill is a favourite with many home-cooks and professional chefs alike.
Brill does beautifully simply pan fried in butter and served alongside something punchy - think capers or tapenade.
However, it also carries stronger flavours well when cooked in a broth or en papillote.
thecornishfishmonger.co.uk/br...

[@brianderson2k]

Well presented

[@mofirminhosadiosalahrobert4904]

that must of been a huge brill to get steaks as thick as those you had there

[@user-zq8jo6go6t]

Thankyou, but I think the background music interferes with your presentation