Pan-Fried Fish with a White Coco Bean Puree
4 fillets of fresh white fish (trevally works well)
100 glardons, chopped into small pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
150 mlsplus extra for frying
6 sprigs rosemary, tied together with string
Zest of 1 lemon cut into strips
Italian parsley to garnish
Cook the beans in unsalted simmering water for 80-90 minutes until very tender. Drain.
Fry the pancetta in a little EVO until crisp; remove from the pan and drain.
Add the onion and garlic to the pancetta drippings and fry gently until just coloured.
Add smoked paprika, ¾ of the drained beans, rosemary, lemon zest, EVO and chicken stock. Simmer gently for another 30 minutes.
Remove the rosemary and lemon zest and blitz with a stick blender until smooth.
Pass through a sieve and return to the clean pan with the remaining beans and ½ of the pancetta lardons.
Pan fry the fish fillets and serve with some puree, garnish with the remaining pancetta and Italian parsley.
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