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    • Brill with Boudin and Black Eye Beans

    Brill with Boudin and Black Eye Beans

    Mark Sharron
    Easy
    1 hour and 30 minutes
    4

    This healthy, low-fat meal is a perfect choice for heart health because it combines high-quality protein from fish with fibre and spices.

    1 rating
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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.
    • Add 1 diced onion, 2 crushed cloves garlic, 1 chopped carrot, and 1 chopped leek; sauté gently, stirring occasionally, until softened (about 8 minutes).
    • 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.
    • Serve immediately while hot.