INGREDIENTS sturgeon-livers-with-pomme-puree

Serves 4
Maris piper peeled 400g
Milk 2 tbsp
Slightly salted butter cut into cubes 150g
Cloves of garlic sliced 2
Olive oil 1tbsp
Butter 2tbsp
Salt and pepper to taste
Oil 1 tbsp
Butter 1 tbsp
Sprouting broccoli florets 100g
Whole truffle 20g
Truffle oil for drizzling 1tbsp
Fresh sturgeon livers 200g

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