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Turbot or Brill in Tarragon and Soured Cream Sauce

Turbot or Brill in Tarragon and Soured Cream SauceTurbot and brill are interchangeable for cooking purposes and both are extremely good fish; turbot is now available farmed by Achill Island Turbot (details from Ireland For Food Lovers, Epicure Press, and

As with all flat fish, choose larger fish if possible, so that you get nice chunky fillets. It is quite difficult to distinguish a large brill from turbot but running your finger over the skin will soon tell you which is which, as turbot have little lumps on their skin.

This attractive dish from the award-winning book From Tide To Table (Epicure Press, out of print) is simple, light and summery.

butter, for greasing
1.5kg/3lb turbot or large brill, filleted
175ml/6fl oz cream
1 tsp chopped fresh tarragon
2 tbsp chopped fresh flat-leaf parsley
2 tbsp fresh lemon juice
1 tsp sugar, sea salt and freshly ground black pepper
To Serve: roasted vine cherry tomatoes


Preheat the oven to 200ºC/400ºF/Gas 6. Butter a dish large enough to fit the brill fillets. Place the cream in a bowl and stir in the tarragon, parsley, lemon juice and sugar. Season to taste.

Arrange the brill fillets in the buttered dish and spoon over the cream mixture to cover completely. Cover with foil, place in the oven and cook for 20-25 minutes or until just cooked through and tender.

Transfer the brill fillets onto warmed plates with the roasted vine cherry tomatoes and perhaps some new potatoes; garnish with lemon wedges to serve.


You can use John Dory equally successfully in this dish


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