Galton Blackiston's Poached Brill and Tomato Hollandaise - James Martin Chef

Ingredients

• 2 medium onions, peeled, sliced
• 1 leek, chopped
• 2 stick celery, chopped
• 1 whole garlic bulb, peeled, cut in half
• 1 handful of fresh herbs, tarragon, parsley, dill, coriander, chervil
• 275ml white wine
• 1 tbsp peppercorns
• 1 lemon, cut into wedges
• 1 small lobe of ginger, peeled and grated
• 4 tomatoes
• Olive oil
• Sea salt and black pepper
• 3 eggs
• ½ tsp caster sugar
• 2 tbsp white wine
• 1 tbsp white wine vinegar
• 1 shallot, peeled, finely sliced
• 12 white peppercorns cracked
• 175g butter
• 1 whole brill (roughly 1.5kg fillet with skin on, 4 fillets
• 2 x slices pancetta
• 3 x sprouts
• 2 x sprout tops