Grilled Brill (or Turbot) with Crab Sauce

Make a simple fishy delight complete with a tasty crab sauce.


  • 1 kg brill or turbot
  • 300 ml (half pint) milk
  • 2 bay leaves
  • sea salt and freshly ground black pepper
  • 25 g butter
  • for the sauce:
  • 1 crab's flesh (or 100g frozen crab meat, thawed)
  • 3 tblsp cream
  • bunch parsley (finely chopped)
  • milk, in which the fish has cooked


  1. If you don't have a fish kettle, use a roasting tin and lay the fish in it.
  2. Pour the milk over and add the bay leaves and season.
  3. Dot the butter over the fish and simmer it on top of the cooker over a low to medium heat, gently, for 15 – 20 minutes.
  4. Meanwhile, make the sauce: mix the cream, crabmeat and parsley together in a bowl.
  5. When the fish is cooked through, pour the liquid from the fish into the bowl.
  6. Discard the bay leaves and pour the sauce into a pan, heating it gently but not allowing it to boil.
  7. Place the fish on a platter and pour the sauce over. Serve at once.


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