Fillets of Brill cooked by Tony Sargeant and served with new potatoes and a salad

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Last night’s supper – ‘Brilliant Brill’ like all fish in need of gentle treatment says Anthony J Sargeant. The fillets and the roe (see at 2 o’clock)  fried in butter then the pan deglazed with a little fish stock and a squeeze of lemon. An underrated fish the Brill – the next post shows the Brill before filleting – this one from a Cornish Day Boat.

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