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1. Cook the artichokes in salted boiling water till tender, blitz well with a little cream till smooth
2.Wash the artichoke skins well and dry, then fry at 190c till crisp and keep warm
3.Blitz together the toasted hazelnuts, mushrooms, butter & truffle oil, roll between parchment and freeze, then cut and place over the fish portions
4.Using a water bath, cook the duck eggs in the shell at 65c for 1 hour.
5.Cut the Eryngii in half and grill them, season and keep warm.
6. Place the brill with the crust under the grill and cook until the crust is golden – (approx 3 minutes), allow to rest. Break open the egg and discard the white, gently revealing a cooked yolk and serve everything together on the plate. Use a little artichoke puree let down for a sauce (add a little yuzu juice to the sauce for acidity).