Brill
Scophthalmus rhombus · brill · barbue
Brill: what every chef needs to know
For the working chef, There needs no introduction: a reason Brill shows up on so many prep lists: it is an Atlantic flatfish closely related to turbot but with softer flesh and less prestige. The fish has a rough skin without the bony knobs that turbot possesses, and a grey-brown upper side. Brill inhabits shallow coastal waters of the Atlantic Ocean, including the North Sea and English Channel. The flesh is white, relatively lean, with a fine flavour comparable to sole or turbot, but with less pronounced character. Brill is poached, pan-fried, or prepared sous vide. The supply is smaller than turbot, but the price is considerably lower. Among quality buyers, brill is regarded as an interesting sustainable alternative to expensive turbot.
Brill: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Brill: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
poached grietfilet with classic white wijnsaus based on visfumet, shallot and creme fraiche
fried grietfilet with rich kreeftenbisque as sauce, parsley and a splash cognac
Griet au gratin with bechamel, gruyere and gratinated under the grill
Brill: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
poach in a light fumet of visbotten, shallot and white wine on maximum 70°C; the structure of griet is kwetsbaar at to high temperature.
fry on skin over medium-high heat; the thin fillet gaart quickly, so controleer the core temperature already after 3 minutes.
sous vide on 52°C provides a perfect, nauwelijks doorgaarde structure; finaliseer briefly in brown butter for smaakbijdrage.
Brill: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Brill: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Brill is at its best in autumn and winter. In the North Sea, the finest quality runs from September to February, outside the spawning period.
Brill: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Brill: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the nutty rijkheid of Meursault Chardonnay with light botertonen fits excellent at poached griet and creamy sauces
- Meursault
- Puligny-Montrachet
Elegante minerality and fine citrus notes of Puligny-Montrachet complement the delicate flavour of griet without hem to overwhelm
- Puligny-Montrachet
- Puligny-Montrachet Premier Cru
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Brill
At what temperature should you store Brill?
Store Brill at 0-2°C on ice (fresh); -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Brill professionally?
The primary professional technique for Brill is Poaching in visfumet at 68°C for 8 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Brill contain allergens?
Brill contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Brill?
Brill provides 88 kcal, 18.9g protein and 1.4g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Brill in season?
Brill is in season in Northern Europe during Sep, Oct, Nov, Dec, Jan, Feb. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
