Brill with Boudin and Black Eye Beans

Ingredients

• 200g black-eyed beans, soaked overnight and drained
• 1 onion, chopped
• 2 fat cloves garlic, crushed
• 1 carrot, chopped
• 1 medium leek, chopped
• 2 tablespoons olive oil, plus extra for brushing
• 250g boudin sausages, blanc or noir, diced
• 450ml chicken stock
• 1 sprig of thyme
• Salt and black pepper
• 4 brill fillets, about 150g each
• 3 tablespoons red wine vinegar
• 25g butter
• 2 tablespoons parsley, chopped
• 2 tablespoons basil-infused olive oil