Whole roasted brill with sprouts and potato galette

by Gary Foulkes
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Ingredients

Fish & Shellfish

  • 1 brill, weighing 2–3kg

Store Cupboard

  • salt, 600g–800g 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