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Brill Fillet with Pil Pil Sauce

Brill Fillet with Pil Pil Sauce

14 Apr 2026 by Wright Brothers Team

Enhance the natural sweetness of pan-roasted brill fillets with this warm pil pil emulsion of garlic and chilli infused olive oil.

  • Time 20minutes
  • Serves 2
  • Difficulty Easy

Ingredients

2 brill fillets 100-150g

50ml extra virgin olive oil

20ml fish fumet reduction from deep sea fish (turbot, brill, cod etc.)

5ml fresh lemon juice

1 pinch of maldon salt

1 clove garlic, minced

1 pinch chilli flakes

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Instructions

  1. Season brill fillets, pan-roast in a hot pan with a little oil for 2-3 minutes per side until golden and just cooked through, finishing with butter basting if desired.
  2. Heat the olive oil to 80 to 90°C, then add the garlic and chilli. Immediately remove from the heat to infuse.
  3. In a separate bowl, combine the lemon juice, fish fumet reduction, and salt.
  4. Slowly drizzle in the warm infused oil while whisking continuously until fully emulsified and glossy.

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