Brill - Whole fish - 400g

With its white, firm and fragrant flesh, the brill (Scophthalmus rhombus) is very sought-after by gourmets. The brill’s flesh is nearly just as good as the prestigious turbot.

Tasting

Like all flatfish, the brill can be grilled, fried, braised or poached in court-bouillon. But, the ideal is to prepare the brill in the oven. It may be accompanied by various sauces, and its flesh goes perfectly with a puree of sorrel.

Tasty ideas :

Barbue au cidre et aux crevettes

Gratin de barbue aux petits légumes

Filet de barbue aux pommes et au cidre

Barbue dorée à la poêle

Fishing zone : Pêchés en Atlantique Nord-Est. FAO 27-7

Fishing method : Chalut ou Filets maillant ou Ligne