Poached brill in wild garlic velouté

• Brill 600g, skinned, filleted and quartered (ask your fishmonger to retain the bones for stock)
• Wild garlic leaves a handful, washed

For the fish stock

• Carrots 2, peeled and sliced
• Onion 1, peeled and sliced
• Celery stick 1, sliced
• Cloves 2
• Peppercorns 1 tsp
• Bay leaves 2
• Salt 1 tbsp
• White wine vinegar 2 tbsp
• Fish bones

For the velouté

• Butter 50g
• Plain flour 50g

For the garnish

• King oyster mushrooms 2, sliced and quickly seared

1. For the fish stock: put all the ingredients in a large saucepan with 1.5 litres of water. Bring to the boil and simmer for 20-30 minutes. Turn off the heat, cover the pan and leave to stand for a further 20 minutes. Strain and set aside.
2. Put the wild garlic leaves into a blender with one cup of the fish stock. Blend to form a thick puree. Set aside.
3. For the velouté: in another pan, melt the butter and add the flour to make a roux. Gradually whisk in 500ml of the fish stock. Bring the mixture to the boil and simmer very gently over a low heat for 10 minutes. Stir in the wild garlic puree and set aside.
4. For the poached brill: heat the remaining fish stock and simmer in a pan. Gently lower the fish into the stock, then turn off the heat and leave for 5 minutes to poach.
5. To serve: carefully remove the fish from the pan and serve in a shallow bowl in a pool of warm velouté. Garnish with slices of oyster mushroom.