Waitrose sell Brill, (Rémol) on Friday. They are line caught in the western Bristol Channel and usually get to the supermarket within a day or two. Brill is related to the more expensive Turbot (Rodoballo). This fish has a delicate flesh, is thinner and has scales rather than toad like bumps. It’s at its best October to February. Turbot is often described as the “king of fish” but for me Brill is the pretender (claimant) to the throne.
A whole fish roasted on the bone with the skin and head left on, is truly impressive. See Mitch Tonks’ recipe; poached with tomatoes thyme and saffron.
Here I have roasted it with black kale, tender stem broccoli, kalamata olives, cherry tomatoes and anchovies.
Alternatively, I have followed Gary Rhodes’ recipe; again roasting the fish whole on the bone and serving it in a chicken stock reduction with peas and cream.
