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Brill fillets with cockles and peamash-recipe

Brill fillets with cockles and peamash-recipe

Brill fillets with cockles and peamash-recipe
Brill fillets with cockles and peamash-recipe

What is a Brill?

Brill is a flat fish which is part of the Turbot family. Brill have more of an oval shape, and unlike the turbot, the skin of a Brill fish is completely smooth. Brill are generally found in the North East Atlantic, off the South and West coast of Britain. They are fished via gill net or trawled. When it comes to seasonality, Brill tends to be available all year round from the North East Atlantic, but will be more abundant and better value from Autumn to Spring months.

Brill has a medium flavour which is slightly sweeter than the flavour of Turbot. It is advisable to avoid eating the skin of a Brill due to its rough, bitter texture. Alternative species with a similar texture and taste to use instead of Brill would be Turbot. Brill tend to be a lower priced alternative to Turbot. (Source https://www.directseafoods.co.uk/fish-glossary/brill/#:~:text=Brill%20is%20a%20flat%20fish,via%20gill%20net%20or%20trawled.)

Brill fillets with cockles and peamash-recipe
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Brill fillets with cockles and peamash

Cockles contain high levels of vitamin B12,
which is important for brain functioning
Course Dinner, Main Course
Cuisine American, Europe, Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 serves
Calories 462kcal


  • 300 ml fish stock
  • 200 ml creme fraiche

  • 25 g butter
  • 4 brill (or turbot) fillets
  • ½ tsp Dijon mustard
  • 100 g cooked, shelled cockle meat

for the mash

  • 100 g peas, fresh or frozen
  • 2 small shallots, finely diced
  • 2 tbsp finely chopped chives
  • 2 tbsp finely chopped fresh mint

  • finely grated zest and juice Vi lemon,

    plus lemon halves, to serve

  • ½ tsp caster sugar


  • 1 For the mash, cook the peas in boiling water for 3 to 4 minutes until tender. Drain and return to the pan. Lightly crush with a potato masher then add the shallots, herbs, lemon zest and juice, sugar and seasoning. Leave to stand while preparing the seafood.
  • Bring the stock and creme fraiche to the boil in a saucepan, and boil until it has
    reduced by about two-thirds.
  • Melt the butter in a frying pan and fry the brill, skin side down, for 2 to 3 minutes
    until turning golden. Turn over; fry for a further 2 minutes until cooked through
  • Gently warm the mash and divide between 4 warmed plates. Arrange the
    brill on top. Stir the mustard and cockles into the sauce, season to taste and spoon over the fish



Per serving: 462 calories, 30g fat (18g saturated), 10g carbohydrate
SMART IDEA: You can replace the cockles with clams. If you buy cockles in
a jar, rinse before adding to the sauce 

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