Pan-Roasted Kingfish on Warm White Bean Salad
- Preparation time:
- 45 mins
- Cooking time:
- 9 mins
- Serves:
- 4
Give your fish dish a fresh twist!
4 x 200g kingfish fillets
1/4 cup chopped
25g Dijon mustard
Salt and pepper, to taste
30g butter, chopped
Ingredients
30ml olive oil4 x 200g kingfish fillets
20g butter, chopped
White Bean Salad
400g can cannellini beans, drained, rinsed1/4 cup chopped
flat-leaf parsley
French Dressing
50ml red wine vinegar25g Dijon mustard
Salt and pepper, to taste
150ml vegetable oil
Sauce
300ml brown chicken stock30g butter, chopped
Method
1 To make French dressing, whisk vinegar, mustard and salt and pepper in a bowl. Whisk in oil very slowly until you have an emulsion.
2 To make salad, combine beans and parsley in a bowl. Add enough French dressing to moisten the beans. Set aside.
3 To make the sauce, pour stock into a medium saucepan. Bring to boil and boil until reduced to a sauce consistency, then whisk in the butter until combined.
4 Preheat oven to 180C.
5 Heat oil in a large ovenproof frying pan on a medium heat. Add fish, skin-side down, to pan. Cook for about 4 minutes, or until golden brown. Add butter to pan. Turn fish over.
6 Transfer frying pan to oven. Cook fish for about 5 minutes, or until tender.
7 To serve, place bean salad in a metal ring in the middle of each serving plate. Remove ring. Pour sauce all around the beans, then finish by placing fish fillets on top of beans.- Source:
- New Idea
- Author:
- Stylist:
- Cass Stokes
- Photographer:
- Stuart Scott
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