Whole roasted brill with sprouts and potato galette
by Gary Foulkes
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Ingredients
Fish & Shellfish
1 brill, weighing 2ā3kg
Store Cupboard
salt, 600gā800g depending on the size of your tray
pepper
50g of fresh yeast
1 tbsp of malt extract
salt
salt
pepper
rock salt
pepper
Oils & Vinegars
olive oil
Fruit & Vegetables
1 lemon
4 parsnips, peeled, cored and sliced on a mandoline
6 large potatoes, Gary uses agria
5 garlic cloves, sliced
1kg Brussels sprouts, outer leaves removed and a cross cut into the base
Dairy
250g of unsalted butter, Gary uses Lescure
50g of unsalted butter, melted
200ml of whole milk
200ml of double cream
500ml of clarified butter
100g of butter
Salad & Fresh Herbs
thyme leaves, plus some extra small ones to decorate
Bakery
200g of sourdough bread, crusts removed
Speciality Ingredients
2 fresh chestnuts, peeled