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A European flatfish that resembles a turbot.
- ‘Here the lettuce is wilted in chicken stock and served as a brothy bed for a fine white fish such as brill.’
- ‘A difficult matter, lots of choice - from braised oxtail to brill - and everything sounded so delicious’
- ‘For the main, the Gardener had the roasted brill with scallops, leek risotto with barolo sauce.’
- ‘The lakes, rivers and bay all combine to provide the choicest seafood - brill, turbot and trout.’
- ‘The roasted brill with artichokes and baby potato gratin sounded particularly good.’
Late 15th century: of unknown origin.
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