- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: medium
- 100 g Puy lentils
- 500g small, waxy new potatoes
- 2 tbsp extra virgin olive oil
- 4 brill fillet, around 120g each
- 1 clove garlic, chopped
- 50 g pancetta
- 2 shallots, finely chopped
- 1 tbsp capers
- juice of ï¿½ lemons
- 1 tsp coarse grain Dijon mustard
- 25 ml white wine vinegar
- sea salt, and freshly ground black pepper
- 100 g thick crème fraîche
- small handful of chives, finely chopped
1. Preheat the oven to 190°C/gas 5.
2. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes, drain and refresh.
3. Meanwhile, bring a pan of salted water to the boil. Add in the new potatoes and cook until tender, drain and keep warm.
4. 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.
5. Transfer the brill to a baking sheet and bake in the oven for 8-10 minutes.
6. In the same pan used for the fish add the remaining olive oil and the garlic, pancetta 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.
7. Mix the pancetta mixture with the lentils.
8. 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.
9. Mix together the crème fraîche and chives and place a spoonful of the crème fraîche mixture on top of each portion. Serve at once.
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