Method

1. Heat 75g of the unsalted butter in a heavy-based saucepan. Add in the salad potatoes, season with sea salt, cover and pan-roast, stirring now and then, until just cooked.

2. Add in the scallops, cover and cook for a further 2 minutes.

3. Meanwhile, place the chestnuts and fish stock in a pan and heat through.

4. Heat the remaining butter in a heavy-based frying pan. Ad in the brill, skin side-down and fry.

5. Turn over after 2 minutes and add in the endive. Fry for a further 2 minutes and keep warm.

6. Fry until just cooked. Pan-roast the potatoes in half of the butter in a covered pan, adding salt to season, and adding the scallops 2 minutes before the potatoes are done.

7. Meanwhile, heat the chestnuts in the fish stock.

8. Over a medium heat, fry the fish in the rest of the butter, skin side down first, turning once after 2 minutes.

9. After turning the fish, add the endive to the pan. Remove both after 2 minutes and keep warm.

10. Drain the chestnuts, adding their cooking stock to the frying pan used for the brill. Cook briskly, stirring with a spatula to deglaze the pan.

11. Add the crème fraîche, if using, and the drained chestnuts to the deglazed pan and heat to reduce it a little, but take care not to allow to boil.

12. Serve the brill and endive surrounded by the butter-roasted potatoes and scallops, and the creamy chestnuts.