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 pur.e 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 pur.e the bean mixure in a blender, adding a litte cream if needed.
Season the pur.e 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 pur.e 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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