This healthy, low-fat meal is a perfect choice for heart health because it combines high-quality protein from fish with fibre and spices.
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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
Method
Brill with Boudin and Black Eye Beans: Step-by-Step Method
Soak 200g black-eyed beans overnight in cold water, then drain and rinse thoroughly.
Add soaked beans to a large saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 30-40 minutes until just tender; drain and set aside.
Heat 2 tablespoons olive oil in a heavy-based pan over medium heat.
In a separate pan, dice 250g boudin sausage (blanc or noir), then brown pieces lightly in 1 tablespoon olive oil until just crisp at the edges; set aside on kitchen paper.
Add the cooked black-eyed beans to the softened vegetables; stir to combine.
Pour in 450ml chicken stock and add 1 sprig thyme; season lightly with salt and black pepper.
Simmer uncovered for 15-20 minutes until chicken stock has reduced and the mixture is creamy but not soupy; remove thyme sprig.
Preheat oven to 180°C (fan 160°C).
Pat 4 brill fillets (about 150g each) dry and season both sides with salt and black pepper.
Brush brill fillets very lightly with olive oil.
Place fillets skin side up on a lined baking tray, bake for 8-10 minutes until just opaque and flaky; do not overcook.
While fish bakes, deglaze the sausage pan over medium heat with 3 tablespoons red wine vinegar, scraping any fond; whisk in 25g butter for a tangy pan sauce.
Stir browned boudin sausage pieces into the bean and vegetable mixture; check seasoning and add more salt or pepper if needed.
Remove brill fillets from oven and rest 1 minute.
Spoon black-eyed bean and sausage ragout onto warmed plates.
Place baked brill fillet on top of the beans.
Drizzle tangy sausage pan sauce over fish and beans.
Finish each plate with 2 tablespoons basil-infused olive oil and freshly chopped parsley for brightness.