Thick Beans in Herb Oil with Black Cod Fillets

Ingredients

• 2 kg thick beans
• Salt
• 50 g sun-dried tomatoes (in oil)
• 175 ml vegetable stock (instant)
• 1 bunch chervil
• 50 g arugula
• 1 clove garlic
• 6 tbsp Olive oil
• 50 g shallots
• 250 g chanterelles
• 2 tbsp lemon juice
• 1 bunch chives
• 4 black cod fillets (skinless, 150g each)

Instructions

1. 1.

   Peel the beans. Cook in boiling salted water for 5-6 minutes until tender, then plunge into ice water, drain and loosen the skins.

2. 2.

   Dice the tomatoes finely and simmer with vegetable stock for 5 minutes. Rinse herbs, trim chervil to a few leaves, roughly chop arugula, blanch briefly in boiling water then shock in cold water and squeeze dry. Blend with garlic and 6 tbsp olive oil using a hand blender or immersion stick, season with salt.

3. 3.

   Peel and finely dice shallots. Clean chanterelles. Sauté in 2 tbsp olive oil over high heat for 2-3 minutes, add shallots and cook briefly. Season with lemon juice, salt, pepper. Rinse chives, pat dry, and cut into fine ribbons.

4. 4.

   Season fish fillets lightly. Heat remaining oil and sear each side of the fillets over high heat for 2-3 minutes. Meanwhile warm beans in tomato stock, stir in herb oil, plate beans, top with fish fillets, scatter chanterelles, garnish with chervil.