Redfish with Basil Foam

Ingredients

• 1 Red Onion
• 1 Garlic clove
• 225 g thick beans (fresh or frozen)
• 4 tbsp olive oil
• Salt
• black pepper
• 0.5 lemon
• 3 eggs
• 25 g Parmesan
• 350 g redfish fillet
• a little flour
• 75 ml white wine
• 5 basil stems

Instructions

1. 1.

   Add parmesan to the mixing bowl, grate for 6 seconds on speed 10, transfer and rinse the bowl.

2. 2.

   Wash basil, shake dry, pluck leaves. Set aside a few, chop the rest for 3 seconds on speed 8, transfer.

3. 3.

   Peel and halve onion; peel garlic. Add both to the bowl. Pulse for 5 seconds on speed 5. Use the spatula to scrape down the sides. Add 1 tbsp oil, cook for 3 minutes at 120°C on speed 1.

4. 4.

   If beans need thawing, remove from shell and add to the bowl. Cook for 3–4 minutes in reverse mode at 120°C on speed 2. Season beans with salt, pepper and a splash of lemon juice. Mix for 1 minute in reverse mode on speed 2. Transfer, rinse and dry the bowl.

5. 5.

   Add 2 eggs with parmesan and a pinch of pepper to the bowl, mix for 20 seconds on speed 5. Rinse the bowl.

6. 6.

   Slice fish thinly, season with salt and pepper, dust with flour and tap off excess. Heat remaining oil in a pan. Dip each slice into the egg mixture then place in hot oil. Fry each side for 3 minutes over low to medium heat.

7. 7.

   For the foam, add wine, remaining egg, basil to the bowl. Whip for 5 minutes at 80°C on speed 4 until creamy.

8. 8.

   Plate beans, fish and basil foam on two plates and garnish with fresh basil leaves.