Instructions: Mash the potatoes with a fork till a paste and slowly add the hot milk, stirring all the time.

In a hot pan saute the onions with the butter for about two minutes then add this to the mash, season well and leave to one side.

Heat up a non-stick pan with a little olive oil and butter and add the seasoned brill fillets and cook on each side for about a minute only.

Remove from the pan and add the nolly prat, cream and crushed garlic and reduce. Once thick, season and pass through a sieve, finish with some thinly sliced strips of fresh wild garlic leaves.

To serve place some of the champ in the centre of the plate and the brill fillets on the top. Drizzle the sauce around the edge of the champ and top with the deep fried enochi mushrooms.

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