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