Soak the beans in cold water overnight. Cook the next day in fresh water for about 70 minutes. Drain and let cool.

Sauté shallots and garlic in two tablespoons of butter until translucent. Add the rice and let it turn to glass. Deglaze with wine and reduce while stirring. Gradually pour in the broth. Don't forget to stir. Stir in the spring onions, beans and saffron. Let it swell over a mild heat.

Season the fillets and fry them in olive oil on both sides as desired. Add the washed and halved cherry tomatoes.

Risotto with Parmesan, three tablespoons. Refine butter, herbs and tomatoes. Season to taste with salt and pepper.

Arrange the risotto and top the fillets.