Brill, English peas, heirloom tomatoes, farfalle

by Luke Holder
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Ingredients

Fruit & Vegetables

  • 1000g of fresh peas
  • 1000g of heirloom tomato

Store Cupboard

  • 60g of sugar
  • 50g of salt
  • 600g of pasta flour
  • 12 egg yolks
  • 200ml of chicken stock
  • salt
  • pepper

Salad & Fresh Herbs

  • 1 tsp tarragon, finely chopped
  • 1 tsp parsley, chopped

Oils & Vinegars

  • 1 tbsp of olive oil

Fish & Shellfish

  • 4 brill fillets