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Brill (Scophthalmus rhombus)

An excellent Western-Atlantic flat fish - belonging to the Bothidae family - reaching a length of 60cm, but 40cm is more common. It has sandy-brown skin on its back and white on its underside, and is distinguished from its cousin the the turbot by being slightly thinner and less-round - but more importantly the absence of hard nodules on its dark side.

Fillets can be used in place of turbot and are almost as good - their relative thin-ness being a slight drawback.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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