Brill braised in white wine with fish stock and aromatic vegetables, and coated in Normandy sauce, then garnished with oysters and prawns.

"Brill in the style of Dieppe." Brill braised in white wine, fish stock and aromatic vegetables garnished with mussels and prawns, serve with a white wine sauce finished with mussel stock.

Brill poached in a court-bouillon, coated with beurre noisette with a little vinegar and capers.

A whole brill poached in Chambertin wine and fish stock with mushrooms.

A dish from Normandy of brill cooked in cider and Calvados.

Brill coated with breadcrumbs and baked au gratin until it has formed a browned crust.

Brill braised in white wine.

"Braised brill." Generally braised in white wine and fish stock with aromatic vegetables.

"Brill in the style of Brancas." Brill filleted and cut into slices, layered with vegetables, coated with tomato sauce and baked.

Brill baked with tomato sauce, sweet peppers and truffles, served with hollandaise sauce.