Brill Meuniere with Potato and Olive Crush Recipe | Food Network UK
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Cooking tools:
- Potato masher
- Pepper mill
- Pot
- Colander
- Nonstick skillet
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Spatula
- Stove
- Plate
Ingredients
- 1 large brill, filleted, skinned and trimmed
- 55g unsalted butter
- 6 teaspoons baby capers, drained
- Juice of ½ a lemon
- Black pepper
- Lemon wedges
- 500g small new potatoes
- 2 tablespoons olive oil and extra for drizzling
- 1 garlic clove, crushed
- 115g kalamata olive, stoned & chopped
- 2 tablespoons chopped flat-leaf parsley
- Spinach, thinly sliced
- Olive oil
- Salt
- pepper
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