| 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 |
tb |
Sunflower oil; if needed |
| 300 |
ml |
Fresh chicken stock |
| 3 |
|
Ears sweetcorn |
| 50 |
ml |
Double cream |
| 4 |
|
Pieces unskinned thick striped bass or; (175-225g) |
|
|
; haddock fillet |
| 15 |
g |
Butter; melted |
| 2 |
tb |
Chopped chives; extra to garnish |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1 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.
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”