Brill is similar to turbot and cheaper. It has an almost oval body, a grey-brown dark side with light and dark freckles (but no tubercles) and ranges from 400g to 4kg. Like turbot, skin colour varies according to where the fish is caught – lighter brill are found on sandy sea beds, with darker, richer colours found on muddier beds. Brill has a sweeter flavour than turbot – try a Sauvignon Blanc reduction sauce, garnished with a spoonful of avruga and chopped chives. Smaller turbot and brill (under 500g) are appreciated on the bone while larger fish (3kg+) yield great steaks.