I tried poaching brill using Mrs Beeton's method this week, and I must say, it was a delightful trip back in time. The simplicity of the method—just salt, vinegar, and lemon juice—allowed the fish's natural flavours to shine. I found the gentle simmering process to be surprisingly soothing, a welcome pause in our fast-paced culinary world. The one detail that truly delighted me was the use of lobster coral as a garnish. I had never considered it before, but the subtle colour and mild flavour it added was a lovely touch. This recipe would be perfect for a weeknight cook looking to elevate a simple dinner. The prep is minimal, and the poaching technique is forgiving, making it an excellent choice for those new to cooking fish. The dish is elegant enough for a special occasion but straightforward enough for a everyday meal. I served it with the suggested melted butter, and it was a match made in heaven. The brill was flaky, tender, and perfectly poached. I recommend trying this old-fashioned method—it's a keeper.