Whole Roasted Brill Recipe - Great British Chefs

Ingredients

• 1 brill, weighing 2–3kg
• salt, 600g–800g depending on the size of your tray
• pepper
• olive oil
• 1 lemon
• 50g of fresh yeast
• 250g of unsalted butter, Gary uses Lescure
• 1 tbsp of malt extract
• 4 parsnips, peeled, cored and sliced on a mandoline
• 50g of unsalted butter, melted
• 200ml of whole milk
• 200ml of double cream
• salt
• 6 large potatoes, Gary uses agria
• 500ml of clarified butter
• 5 garlic cloves, sliced
• thyme leaves, plus some extra small ones to decorate
• 200g of sourdough bread, crusts removed
• 100g of butter
• 1kg Brussels sprouts, outer leaves removed and a cross cut into the base
• 2 fresh chestnuts, peeled
• rock salt