769. BRILL with BACON, BABY POTATOES and MUSTARD LENTILS

makes 4 servings


100 grams Puy lentils
500 grams small, waxy new potatoes
2 tablespoons extra virgin olive oil
4 brill fillets, around 120 grams each
1 garlic clove, chopped
50 grams bacon
2 shallots, finely chopped
1 tablespoon capers
juice of ½ lemon
1 teaspoon coarse grain Dijon mustard
25ml white wine vinegar
sea salt, and freshly ground black pepper
100 grams thick crème fraîche
small handful of chives, finely chopped

Preheat the oven to 190°C/gas 5. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes, drain and refresh. Meanwhile, bring a pan of salted water to the boil. Add in the new potatoes and cook until tender, drain and keep warm. Heat 1 tablespoon of olive oil in a large heavy-based frying pan. Add in and add the fish and fry briefly, browning lightly on both sides. Transfer the brill to a baking sheet and bake in the oven for 8-10 minutes. In the same pan used for the fish add the remaining olive oil and the garlic, bacon and shallots. Fry until the shallots have softened. Add in the capers, and toss together with the lemon juice, mustard and wine vinegar. Season to taste with sea salt and freshly ground pepper. Mix the bacon mixture with the lentils. Spoon a portion of the Puy lentils into the centre of four warm serving plates. Top each portion with a brill fillet, then scatter around the new potatoes. Mix together the crème fraîche and chives and place a spoonful of the crème fraîche mixture on top of each portion. Serve at once.


courtesy of: Frank Bordoni, Good Food Live, UKTV Food