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Ingredients

• 200 g black-eyed beans, soaked overnight and drained
• 1 onion, chopped
• 2 fat cloves garlic, crushed
• 1 carrot, chopped
• 1 medium leek, chopped
• 2 tbsp olive oil, plus extra for brushing
• 250 g boudin sausages, blanc or noir, diced
• 450ml (16 floz) chicken stock, (buy ready-made in a tub)
• 1 sprig of thyme
• freshly ground salt and black pepper
• 4 brill, turbot, halibut or swordfish fillets, about 150g each, skinned
• 3 tbsp red wine vinegar
• 25 g butter
• 2 tbsp parsley, chopped
• 2 tbsp basil-infused olive oil

Description

James Martin's Gusty Fish Dish Combines Brill With Tasty Black-eye Beans And Boudin Sausage To Good Effect

UK TV