1 large brill, cut into 4 (on the bone)
150g St George’s mushrooms, or other seasonal wild mushroom
1 small shallot, finely chopped
Sunflower oil for frying
60g unsalted butter
Juice of ½ lemon
½ small bunch chives, chopped
Salt and freshly ground black pepper
For the wild garlic mash
A good handful of wild garlic, chopped
30g unsalted butter
50ml double cream
500g King Edward potatoes
Salt and ground white pepper
To make the mash, boil the potatoes in a saucepan of salted water for 20 minutes or until soft, and drain well. Mash in the pan until smooth or through a ricer (do not use a blender!). Return to the heat, add milk and stir. Fold in butter then cream. Finish with wild garlic, stir well, and season. Keep warm.
Heat oil in a large non-stick frying pan. Season the brill and cook for 5 minutes. Turn over for a further 5 minutes. Remove and keep warm. Wipe the pan with kitchen roll, heat oil, add the shallot and cook for 2 minutes without colour. Add St George’s mushrooms, turn up the heat and cook for 4 to 5 minutes until soft. Add butter, lemon juice and chopped chives. Season.
To serve, spoon wild garlic mash onto each plate. Place the brill on top and scatter with St George’s mushrooms.