Fishworks! Pan-Fried Brill With Creamed Caper Vermouth Sauce

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

180 g cooked puy lentils

1 small carrot

1 small banana shallot

2 rashers of smoked streaky bacon

1 small clove of garlic

1 tsp unsalted butter

Salt and freshly cracked black pepper

1 tbs Valdespino Sherry Vinegar

50 ml vermouth or dry white wine

100 ml fish stock or white chicken stock

100 ml double cream

2 tbs small whole capers

2 small bulbs of baby fennel

juice and zest of half a lemon

2 x 100g skinless portions of brill

1 tbs cold unsalted butter

2 Saudi prawns, peeled and cleaned

2 tbs extra virgin olive oil

Aromatic lentils

1 tbs of chopped chervil, fennel tops or dill, flat leaf parsley and chives

caper vermouth sauce

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