Porcini Seared Cod on a Bed of Flageolet Beans
Ingredients:
Flageolet Beans:
2 cups French Flageolet beans, dry
1 cup black turtle beans, dry
8 cups of water
2 heaping cups silverskin onions, peeled
2 - 3 tbsp. olive oil
1 tbsp. brown sugar
1/3 cup chicken stock
2 heads of roasted garlic, peeled
2 tbsp. fig molasses or balsamic vinegar
1/2 cup extra virgin olive oil
Sea salt
Freshly ground pepper
Fish:
2 pounds cod, snapper, halibut or other white fish
3-4 tbsp. Italian Porcini powder
Snipped chives for garnish
Olive oil for frying
Sea salt and ground Tellicherry pepper, for seasoning
Method:
1. To prepare the beans, place both beans in a large pot and cover with cold water. Bring to a boil, then drain, cover once again with cold water and bring to a boil. Drain one more time. Cover with cold water for a third time and bring to a boil. Once the beans have come to a boil, turn down to simmer and continue to cook until the beans are soft but not over done. Drain and set aside.
2. Peel the silverskins, (a quick way is to plunge them into boiling water for 4 minutes, cut the root end off and the onion will slip out of the skin).
3. Place the peeled onions in a fry pan with the olive oil, sauté for a few minutes, then add the sugar. Sauté until the onions are golden brown. Add the chicken stock and fig molasses or balsamic vinegar, reduce the pan juices by about 1/3. Whisk in the olive oil and add the roasted garlic cloves. Pour the entire mixture over the cooked beans, toss to coat well. Season with sea salt and ground pepper.
4. To prepare the fish, dust the fish with Porcini powder and set aside to let the flavours absorb.
5. Heat a non stick pan to medium high heat, add a splash of olive oil, and season to taste. Sauté the fish about 2 minutes each side and finish the fish in a 400F degree oven for about 8 - 10 minutes or until the fish is cooked through. The internal temperature should read 120F degrees.
6. While the fish is in the oven, heat the bean mixture through. Place a portion of the beans on your serving plate, top with a piece of the fish and garnish with snipped chives.
Serves 6
