20²µ/¾´Ç³ú samphire
pinch seaweed powder
2 shallots, sliced into rings
1 sprig thyme
400g/14oz Ratte potatoes (or other waxy potatoes), peeled
3–4 tbsp plain flour, for dusting
salt and freshly ground black pepper
chive oil
1 tbsp olive oil
200g/7oz salted butter
knob of unsalted butter
50²µ/1¾´Ç³ú butter
50ml/2fl oz crème fraîche
100ml/3½fl oz milk
4 x 250g/9oz tronçons (or steaks) from a 2–2.5kg brill
8 oyster leaves
150ml/5fl oz white wine