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Brioche, parsley & cheddar crust

A punchy way to top a simple piece of fish.

Creation by Tom Booton, The Grill by Tom Booton, The Dorchester Hotel, London, UK.

Makes 740g.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose
  • Gluten
  • Vegetarian

Ingredients

320
g
brioche
160
g
mature English Cheddar
120
g
parsley, picked
140
g
butter
1
lemon, zest
1
clove
garlic, super finely chopped

Scale recipe

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