- Description
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Details
Brill is a member of the sole family and is known in cooking circles as being akin to turbot both in size, flavour and quality; at a quick glance you could be forgiven for mixing the two up!
Brill is landed from 500gms up to 3 or 4 kilos; we tend to buy fish around the 1.5 kilo fish as they produce 4 to 5 generous portions when filleted of steaked across the bone.
- Health & Nutrition
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Health & Nutrition
Scophthalmus Rhombus
Origin: Cornwall/UKNutritional information (per 100g portion)
Kcal: 80
Protein: 18.3g
Carbohydrates: 0g
Sugars: 0g
Fat: 0.7g
Saturates: 0.1g
Salt: 1.5mg! Contains fish and fish products
- Landed
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Landed
Brill is a large green skinned flat fish landed mostly by local trawlers. There are never huge amounts of it available when compared with either soles of monkfish. The fish markets of Newlyn and Plymouth are ideal ports to buy this tasty premium fish from as the number of trawlers landing gives us the best chance of picking out our preferred sizes.
- Storage & Preparation
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Storage & Preparation
Fresh fish is best eaten straight away, or within 3 days. Store in your refridgerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months. TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.
A few tasty ideas...
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Baked Cornish Brill With Clotted Cream Sauce
view recipe -
Baked Turbot & Tarragon Cream
view recipe -
Poached Brill Fillets with Hollandaise Sauce
view recipe
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