Brill with Mussels and Jersey Royals Recipe - Great British Chefs

Ingredients

• 4 brill fillets, weighing approx. 140g each (Mark uses Cornish brill)
• 750g of mussels, Mark uses St Austell Bay mussels
• 1 small shallot, finely sliced
• 1 garlic clove, finely sliced
• 100ml of dry white wine
• 100ml of fish stock
• 1 tsp seaweed salt, heaped
• 100g of flat-leaf parsley
• 100ml of rapeseed oil
• 24 Jersey Royal potatoes, small (known as 'mids')
• 200g of monk's beard, also known as agretti or barba di frate, root removed, washed and dried
• 100g of cultured butter
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 50g of flat-leaf parsley, finely chopped
• 2 preserved lemons, peel only, sliced into thin matchsticks
• sea salt
• freshly ground black pepper