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Brill cooked on the bone with sea vegetables and mash
Fruit and vegetables
400g/14oz Ratte potatoes (or other
waxy potatoes
), peeled
2
shallots
, sliced into rings
1 sprig
thyme
pinch
seaweed
powder
20g/¾oz
samphire
Tins, packets and jars
3–4 tbsp
plain flour
, for dusting
Cooking ingredients
salt and freshly ground
black pepper
1 tbsp
olive oil
chive
oil
Dairy, eggs and chilled
200g/7oz salted
butter
100ml/3½fl oz
milk
knob of unsalted
butter
50ml/2fl oz
crème fraîche
50g/1¾oz
butter
Meat, fish and poultry
4 x 250g/9oz tronçons (or steaks) from a 2–2.5kg
brill
8
oyster
leaves
Other
150ml/5fl oz
white wine
20g/¾oz sea aster
20g/¾oz sea beets
20g/¾oz salty fingers
20g/¾oz sea purslane
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