This delicious brill recipe from Galton Blackiston uses a water bath to protect the delicate flavour of the fish. For an extra taste of the sea, the chef garnishes the dish with sautéed sea aster and other sea herbs. Typically found in salt marshes along the coast, sea aster has a wonderfully salty flavour, but you can replace with samphire if it is unavailable.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.