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White Coco Bean Puree with Pan Fried Fish

White Coco Bean Puree with Pan Fried Fish

Serves 4

½ cup Sabarot white coco beans
100 g pancetta , diced 
1 onion, finely chopped
2 cloves garlic, finely chopped
150ml extra virgin olive oil (EVO) , plus extra for frying
200 mls Sabato chicken stock
6 sprigs rosemary, tied together with string
Zest of 1 lemon, cut into strips
½ Tbsp La Chinata hot smoked paprika
4 fillets of fresh white fish (trevally works well)
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 ¾ of the drained beans, EVO, chicken stock, rosemary, lemon zest and paprika. 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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