Brill

Barbue

What it is

Turbot's slightly cheaper cousin, and the difference is real but small — brill is softer-fleshed and less firm. Chefs who cannot justify turbot buy brill and rarely mention the substitution, which tells you how close they are.

In the kitchen

Cook it on the bone. Both flat fish lose most of what makes them worth the money once filleted.

Goes with

Butter Shallot White wine vinegar Cream Chives Lemon Button mushroom Spinach

Same species

Shacha sauce Turbot

In season alongside

Arctic char Crayfish Dentex Greater amberjack (kanpachi) Lobster Spiny lobster

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