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Pan Fried Brill with Crispy Potatoes and Mustard Lentils |
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| Ingredients |
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400g new potatoes, scrubbed and diced |
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4 tablespoon olive oil |
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4 x 8oz brill steaks from 2-4lb fish |
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100g puy lentils |
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1 x carrot |
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Half a small onion diced |
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1 x celery |
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15g x butter |
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1 shallot, diced |
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1 tablespoon capers, rinsed and patted dry |
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2 tablespoons classic vinaigrette with Dijon mustard |
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1 tablespoon chopped chives |
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Sea salt and freshly ground black pepper |
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| Method |
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Cook potatoes, peel and dice lay on a tray and cover with olive oil allow to absorb the oil and season. |
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Lightly coat the fish with flour and season, set aside. |
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Place the lentils in a saucepan with the carrot, onion and celery, cover with water and bring to the boil, simmer for 15 minutes, Drain and disgard the vegetables, lay the lentils on a tray so they stop cooking further. |
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Heat 1 tablespoon of oil with the butter in a frying pan and sauté the shallots and capers and keep warm. |
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Wipe out your pan add a tablespoon of olive oil and cook on one side after 2 mins add a knob of butter, cook for a further 3 mins then turn the fish and cook for 5 minutes on the other side, you can test whether the fish is ready by pressing with a back of a fork it should be lightly springy, also should come away from the bone easily. |
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Reheat the lentils briefly in a saucepan, season and stir in the vinaigrette and chives, sit the fish on warm plates , spoon over the lentils then the potatoes and serve. |
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