Wild fish caught in Atlantic, North-East
Brill is the cousin of turbot. It has almost the same firm texture. Its name comes from the aspect of its dorsal fin. Brill can be cooked in the same way than turbot. It can be pan-fried, grilled in oven, etc.
The ratio between the weight of the whole fish and the fillets is 3, which means that for a fish of 1 Kg, you will get around 300g of fillets.
One fish of about 1 Kg will be enough as a starter for 4 and the main course for 2.
Product Features: Gutted
French Name: Barbue (Scophthalmus rhombus)
How to prepare (gut and cut fillets) a whole fish