Brill is a large member of the sole family, very similar in taste and quality to turbot, but less well-known and, we think, hugely underrated. It’s popular with top chefs and fish aficionados for its firm, meaty texture, white flesh and quite distinctive, luscious, sweet flavour. If you’ve not tried it before, we promise you a revelation.
Dorset Brill is plentiful in local waters and usually caught in day boat nets in Lyme Bay or off Lulworth Cove. The Weymouth catch is supplemented by fish from both Brixham and Plymouth markets, where we employ experienced fish buyers to target small quantity, high quality day boats landings.
Seasonality: May to September
Nutritional information per 100g:
| Kcal: | 80kcal |
| Protein: | 18.3g |
| Fat: | 0.7g |
| Saturates: | 0.1g |
| Salt: | 0.15g |
| Carbohydrates: | 0g |
| Sugars: | 0g |
Rich in vitamin B12, vitamin B6, selenium and phosphorous
ALLERGENS: Contains fish
Cook your brill simply, whether on the bone or filleted. Its firm, white flesh is perfect for grilling, pan frying in melted butter and olive oil, or poaching in a light stock. Brill is a very versatile fish. It can stand up to stronger flavours. such as a punchy lemon dressing or a rich shellfish sauce and it pairs well with both summer and autumn flavours. Try serving with a lemon and white wine sauce, sprinkled with chives.
Best eaten immediately.
Store in the fridge between 0ºC-5ºC, and eat within 2-3 days.
If you don’t plan to eat within 3 days, then freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.
Brill
From £7.30 per portion
Per Kg: From £24.00
