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Brill & Wild Garlic Veloute
Brill is a wonderful fish, I love it roasted whole; it has a wonderful buttery texture and nothing is wasted. It is also lovely portioned and grilled like this. Any cod fish is a wonderful match to wild garlic.
Crab & Hot Butter Sauce
Originally published in The Times article Thyme: the Most Stylish Lunch in Britain, by Tony Turnball
Brill, Artichokes & Gremolata
Originally published in The Times article Thyme: the Most Stylish Lunch in Britain, by Tony Turnball
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