Full Recipe

Broad Beans & Peas with Panfried Fish

As I’ve talked about above, this is my version of the meal I ate at Aux Fins Gourmets last month. I’ve made this twice so far. The first time I served it with poached salmon and last night with brill. It’s easy and delicious. Don’t think you can only serve the broad beans with fish. This would work equally well with chicken or grilled lamb.

  • Ingredients (serves 2):
  • Fresh broad beans – podded, blanched and then peeled
  • A handful of fresh or frozen peas – lightly cooked
  • 1-2 slices of bacon per person, rind removed and cut into strips and lightly browned in a small pan.

Prepare the vegetables and bacon and set aside. Place the beans and peas in a small pot.

  • Velouté sauce:
  • 1 tbsp butter
  • 1 tbsp plain flour
  • Up to ½ cup stock – fish or chicken stock
  • Salt and pepper

Method

In the pan in which you cooked the bacon melt the butter and mix in the flour. Let it bubble for a minute to release gluten. Gradually add the stock stirring all the time so there are no lumps. Add enough stock so the sauce is thick enough to coat the back of a spoon but isn’t thick and gluggy. Season to taste.

Panfry the fish. Add most of the velouté sauce to the beans and peas. Don’t drown the vegetables in sauce. Gently warm while the fish is cooking. Mix in the bacon just before serving.

Place 2-3 generous spoonfuls of the broad beans and peas on each plate. Place the fish on top. Add the juice of ½ lemon to the remaining sauce, quickly warm and spoon over the fish. Alternatively add a little finely chopped sorrel to the sauce and spoon over the fish. Sorrel has a lovely lemony flavour.