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Ingredients

• 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 lemons
• 1 tsp coarse grain Dijon mustard
• 25 ml white wine vinegar
• sea salt, and freshly ground black pepper
• 100 g thick crme frache
• small handful of chives, finely chopped

Description

Frank Bordoni Creates A Stylish Fish Dish, Partnering Brill With Puy Lentils Flavoured With A Tasty Mustard Sauce

UK TV