INGREDIENTS

INSTRUCTIONS

To cook the beans, saut 2 of the chopped shallots in a pan with 2
garlic cloves in a little olive oil. Add 300ml of the chicken stock
and 100ml of the white wine and bring to the boil. Chop up the bacon
and 2 rosemary sprigs and add this to the beans, simmer them for  about
35-40 minutes to soften. Leave to one side and add the  remaining
chopped rosemary and chopped thyme.  To make the sauce saut the
remaining garlic and shallot in a little  olive oil, add the tomatoes
and remaining white wine and stock. Bring  to the boil and simmer for
about 2 minutes then pure to a thin sauce  like consistency. Season and
leave to one side.  Descale, gut and fillet the red mullet and score
the skin with a  knife. Heat up a griddle pan on the stove ready to
cook the red  mullet.  Then pure the bean mixure in a blender, adding a
litte cream if  needed. Season the pure with salt and pepper and place
in a bowl.  Season the fillets of red mullet with salt and pepper and
lightly oil  the skin side of the fish. Place the fillets skin side
down in the  griddle pan and cook on a high heat for about 1 minute on
the skin  side and turning it over to just seal the under side.  Place
the white bean pure on the plate with the red mullet fillets on  top.
Place the chopped herbs in the sauce and spoon around the edge.
Converted by MC_Buster.  Per serving: 142 Calories (kcal); 1g Total
Fat; (10% calories from  fat); 1g Protein; 10g Carbohydrate; 0mg
Cholesterol; 15mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
1 Vegetable; 0 Fruit; 0 Fat;  0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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