Brill is a tasty white fish not dissimilar to turbot which benefits from being cooked sous vide as the slow cooking time and low temperature ensure a perfectly cooked, juicy piece of fish. Brill has a delicate flavour and is best paired with just a few simple ingredients so as not to be overpowered.
1
Preheat the water bath to 48°C
2
Cut the brill into individual portions
3
Season with salt, add to a vacuum bag with a little vegetable oil and seal
4
Place the bag in the waterbacth to cook for 35 minutes
5
Remove the fish from the bag and dry on kitchen paper
6
The fish is now ready to be served but can also be quickly pan-fried or grilled to warm through
Variations
For a richer tasting fish, swap the oil for butter and add a slice of lemon zest.
Adding a seaweed to the bag such as nori or kombu will give the brill a real flavour boost.
Serving suggestions
Simon Hulstone serves a his Fillet of brill in a decadent lobster sauce while Luke Holder’s Brill, English peas, heritage tomatoes and farfalle makes a delicious, light, summer meal.
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