Brill Fillet

8.00

Wild Caught in the Celtic Sea off the south coast of Ireland

Brill is a relative of the Turbot, with sweet firm white flesh, best roasted on the bone whole, as the bones add a superb flavour. Just add a drop of white wine, butter, and shredded parsley.

180 – 200g portion skin on €8

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Wild Caught in the Celtic Sea off the south coast of Ireland

Brill is a relative of the Turbot, with sweet firm white flesh, best roasted on the bone whole, as the bones add a superb flavour. Just add a drop of white wine, butter, and shredded parsley.

180 – 200g portion skin on €8

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