John Myers
Contents
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Ingredients
- 200 g Spanish broad beans
- 1 Pc. Fresh onion peppered with three cloves and two bay leaves
- 75 g Smoked and diced bacon
- 30 g Dried tomatoes
- 2 Pc. Garlic cloves peeled
- 120 g Sliced celery
- Butter
- 300 ml Chicken broth
- 400 g Sea wolf fillet, ready to cook with skin on
- 1 tsp Thyme
- 30 g Fresh breadcrumbs
- 30 g Freshly grated Parmesan
- 1 tsp Dill fresh, chopped
- Salt
- Black pepper from the mill
- Butter flakes
Instructions
- A word about Spanish broad beans. Large white beans from Spain are used for the well-known "Fabada Asturiana". The best therefore come from Asturias and are called Fabes de la Granja Asturiana. You can also use the Italian cannelini beans as a substitute They are slightly smaller and therefore have different cooking times. The beans must definitely be soaked in cold water overnight.
- Cover the beans with the spiked onion, the dried tomatoes, celery, thyme, bacon and garlic in a saucepan with water, bring to the boil and then simmer over medium heat for about 1.5-2 hours.
- Remove the onion (remove the cloves and bay leaves) with the tomatoes, a few beans and a little cooking liquid. Puree with a mixer. Bring the chicken stock to the boil and stir in the vegetable mixture. Place the beans with the remaining vegetables in a baking dish and just cover with the thin vegetable puree.
- Divide the fish fillets into portions, season with salt and pepper. Mix the crumbs with the Parmesan and dill. Place the fillets on the beans with the skin side up and cover with the crumbs. If necessary, cut the skin crosswise beforehand. Spread the butter flakes on top.
- Bake the shape in the preheated oven with the grill switched on at 200 degrees on the lowest rail for 8-10 minutes. Serve in the form or portioned in deep plates. As an intermediate dish for four people.
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 10.4gProtein: 11.2gFat: 2.4g
