Whole roasted brill with sprouts and potato galette

Ingredients

Store Cupboard

Oils & Vinegars

  • olive oil

Fruit & Vegetables

Dairy

  • 300g of unsalted butter, Gary uses Lescure
  • 200ml of whole milk
  • 200ml of double cream
  • 500ml of clarified butter
  • 100g of butter

Bakery

  • 200g of sourdough bread, crusts removed

Speciality Ingredients