| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Rick, Stein | 4 | Servings | |
INGREDIENTS
| 175 | g | Dried butter, lima beans |
| 100 | g | Rindless smoked streaky |
| bacon in one piece 1 | ||
| small onion | ||
| chopped | ||
| 1 | T | Sunflower oil, if needed |
| 300 | Fresh chicken stock | |
| 3 | Ears sweetcorn | |
| 50 | Double cream | |
| 4 | Pieces unskinned thick | |
| striped bass or | ||
| 175-225g | ||
| haddock fillet | ||
| 15 | g | Butter, melted |
| 2 | T | Chopped chives, extra to |
| garnish | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Put the dried beans into a pan and cover with plenty of water. Bring to the boil, cover, remove from the heat and soak for two hours. 2 If you're going to barbecue the fish, make sure you light it a good 40 minutes before cooking it. Cut the bacon into 5mm/ 1/4" dice, put into a pan and cook on a low heat until the fat begins to melt. 3 Raise the heat a little and fry in its own fat until crisp and golden. Add the onion and sunflower oil if dry and cook for five minutes until soft. 4 Drain the beans and add with the stock. Simmer gently for 25 minutes until just tender and the stock is well reduced. Stand the sweetcorn up on a chopping board and slice away all the kernels. Add the sweetcorn to the beans and cream and simmer for five minutes. 5 If you are going to grill the fish, preheat to high. Brush both sides of the haddock pieces with butter and season. Place skin-side down on the barbecue or skin-side up on a lightly oiled baking sheet or the rack of the grill pan and cook for 7-8 minutes. 6 Stir the chives into the beans and season. Spoon the mix into four warmed soup plates and top with the haddock. Scatter over the chives and serve. Converted by MC_Buster. Recipe by: Rick Stein Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 365
Calories From Fat: 274
Total Fat: 30.5g
Cholesterol: 77.6mg
Sodium: 656.1mg
Potassium: 428.8mg
Carbohydrates: 6.4g
Fiber: 2.6g
Sugar: 1.6g
Protein: 16.8g