BBC Food - Recipes - Brill baked in seaweed with clams, fennel and coco beans
French coco de paimpol are white semi-dry beans – here they are both blended and served whole with a dish of fish baked in three kinds of seaweed. A dish for tw
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Ingredients
- 200g/7oz fresh coco de paimpol (French white Paimpol beans )
- 1litre/1¾ pint chicken stock
- 1 bouquet garni (thyme, bay leaf, garlic, black peppercorns wrapped together with kitchen string)
- 200g/7oz palourde clams
- 75ml/2½fl oz white wine
- 2 banana shallots , finely chopped
- 50g/1¾oz dulse
- 50g/1¾oz nori
- 50g/1¾oz sea lettuce
- 150g/5½oz butter
- 1 x 180g-200g/6-7oz portion of brill
- 1 tbsp fine capers , drained and chopped
- 5 sprigs dill , chopped
- 1 lemon , juice only
- 1 bulb fennel , ½ diced and ½ shaved on a mandoline, keep fennel tops
- 2 tbsp olive oil
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