Brill
Scophthalmus rhombus · Fish
Top 10 pairings
Brill is the European flatfish Scophthalmus rhombus — a smooth, oval, left-eyed bottom-dweller of the North-East Atlantic and Mediterranean, the smaller and rounder cousin of the turbot. Its firm, fine-flaked white flesh is sweet, delicate and faintly gelatinous, prized in classical and modern kitchens as a near-equal of turbot at a gentler price.
Picking a good onedrag
Just landed: eyes bulging, seaweed-freshOff: eyes sunken, smelling sour
Counter freshEveryday bestRoast, poach or pan-fry to 63 C / 145 F inside. Sold previously frozen, the eyes and press can lag, but the smell must still be fresh and mild.
Eyes and gills, whole fishEyes slightly sunken; gills paler, slime clear
Skin and its slimeBright but not lustrous; slime slightly cloudy
Press the fleshLess elastic, still springs back
Smell at gills, belly or fleshNeutral and mild, no seaweed left