How to Cook with Brill

Brill (Scophthalmus rhombus) is a flatfish prized for its delicate flavour and tender texture. It belongs to the turbot family and is found primarily in the north-eastern Atlantic Ocean, the Mediterranean Sea, and the Baltic Sea. Brill is often mistaken for turbot due to its similar taste and appearance, but it has a smoother skin and lacks the bony tubercles found on turbot.

Characteristics of Brill

• Appearance: Brill has an oval, flat body with a brownish top side, often mottled with spots to help it camouflage with the seabed. Its underside is white.
• Flavour and Texture: The flesh of brill is white, lean, and mildly sweet, with a delicate and flaky texture when cooked. Its flavour is less pronounced than that of turbot, making it a versatile choice for various recipes.

Culinary Uses of Brill

Brill is highly regarded in European cuisine, particularly in French, British, and Mediterranean cooking. Its mild flavour makes it suitable for many preparation methods, ranging from simple cooking to elaborate gourmet dishes.

Common Cooking Methods

1. Pan-Frying: Brill fillets are often pan-fried with butter, olive oil, or a light coating of flour for a crisp exterior while keeping the flesh moist and tender.
2. Grilling: Whole brill or fillets can be grilled to enhance its natural flavour, often seasoned with herbs like thyme or parsley and finished with lemon juice.
3. Poaching: This gentle method preserves the delicate texture of brill. It’s commonly poached in a flavourful broth or court bouillon.
4. Baking: Brill can be baked whole or as fillets with ingredients like white wine, garlic, herbs, and vegetables for a complete dish.
5. Steaming: Steaming brill allows the subtle flavours to shine, often paired with a light sauce or served atop a bed of seasonal vegetables.
6. Sous Vide: Brill can be cooked sous vide to maintain precise doneness and enhance its natural succulence.

Popular Brill Dishes

• Brill Meunière: A French classic where the fish is pan-fried in butter and served with a lemon and parsley sauce.
• Whole Baked Brill: Often stuffed with herbs and citrus, baked to perfection, and served with roasted vegetables.
• Brill with Beurre Blanc: A luxurious pairing of brill with a buttery, tangy sauce made from white wine and shallots.
• Asian-Style Steamed Brill: Infused with soy sauce, ginger, garlic, and sesame oil for a fusion twist.

Nutritional Value

Brill is low in fat and an excellent source of high-quality protein, making it a healthy choice. It is also rich in vitamins such as B12 and minerals like selenium and phosphorus, which support energy metabolism and bone health.

Tips for Cooking Brill

• Freshness: Look for brill with clear eyes, firm flesh, and a fresh ocean smell.
• Skin-on Cooking: Cooking brill with the skin on can help retain moisture and flavour, but the skin is usually not eaten due to its toughness.
• Complementary Flavours: Its mild taste pairs well with ingredients like lemon, capers, white wine, butter, and fresh herbs.

Brill’s delicate nature and versatility make it a favourite among chefs and home cooks alike, whether for simple weeknight meals or elegant dinner parties.