Brill:
Wash and dry the fish well and fillet and skin each fillet. Brine for 4 minutes using the fish brine recipe.
Fish brine:
Warm the ingredients together until just warm so that the sugar and salt dissolve. Chill down over an ice bath until its fully cold.
Chervil & wild garlic sauce:
Simmer the stock and cream together with the seasoning and sugar. Cook the chervil and wild garlic leaves in the stock for 1 minute. Blend until very smooth and pass through a fine sieve into a bowl set over iced water, pressing down well to extract all the flavor.
Sorrel/wild garlic emulsion:
Place the ingredients into a vita prep and blend slowly until a coarse texture is achieved. Cool in an ice bath.
Chicken skin:
First, freeze the chicken skin, then mince using a large mincing attachment. Place into a gastro along with the thyme and bay leaves and put into the oven at 160°C to render, stirring occasionally. Once golden brown and crispy, drain the fat occasionally so that it becomes crispy easier. Drain well and dry on kitchen paper. Season with fine salt.
Calcots:
Clean and trim off the green part the calcot onions. Wash and pat dry well. Make a beurre noisette with the unsalted butter and place the calcot onions into a vac pac bag along with the brown butter, few sprigs of lemon thyme and maldon salt. Make sure to vaccum tightly. Cook at 90°C and steam for roughly 15 minutes. The calcot onions must be soft to the touch but still have a slight bite to them.
Parsley oil:
Place all ingredients into a vita prep and blend for 7 minutes or until it reaches 70°C. Pass through a muslin, then into an ice bath and stir until cold.
To garnish:
Picked & chopped chervil leaves
Leeks:
Slice the leeks lengthways and then into chiffonade. Cook this with the butter and water in a saucepan with a lid, until soft and tender (do not overcook). Add the lemon vinegar, salt and chopped chervil at the end.
To garnish:
Picked chervil leaves/wild garlic leaves (flowers)