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Ingredients

• 1 kg new potatoes
• 350 g green beans
• 4 tbsp olive oil
• 1 large Spanish onion, finely sliced
• 150 g lardons of bacon
• 1 large shallots, finely sliced
• 2 cloves garlic, finely chopped
• 100 ml sherry vinegar
• 30 g finely chopped parsley
• 4 brill fillet, each 200g
• 1 tbsp flour
• 1 tbsp clarified butter, melted
• 2 tbsp fine brioche crumbs
• sea salt and freshly ground black pepper
• lemon wedges, to serve

Description

Paul Bloxham Prepares Fresh Brill Baked In Crisp Brioche Crumbs, And Serves It With Spanish-style Potato Salad

UK TV