A member of the turbot family, brill is known for its firm texture and sweet flavour. When serving brill, it pays to keep things simple: adding too many ingredients will overpower the delicate fish. Because the temperature is kept low, cooking brill sous vide ensures a perfectly cooked and juicy result.
- Preheat the water bath to a temperature of 48⁰C.
- Slice the brill into the desired number of portions.
- Sprinkle with salt and seal inside a vacuum bag with a little oil.
- Place the bag in the water bath and leave to cook for 35 minutes.
- Transfer the cooked brill from the bag to a sheet of kitchen paper and pat dry, then serve.
Different flavours can be added to the vacuum bag. If you fancy an extra salty hit, try adding nori or kombu seaweed or, if you want to increase the richness of the fish, add a slice of lemon zest and use butter instead of oil.
To give the sous-vide brill some colour and crispiness, quickly pan-fry or grill before serving.
As colourful as it is tasty, Luke Holder’s Brill, English peas, heritage tomatoes and farfalle is perfect for a light summer meal. For something more decadent, try Simon Hulstone’s Fillet of brill in lobster sauce.
Recipe courtesy of www.greatbritishchefs.com