20g butter, chopped
White Bean Salad400g can cannellini beans, drained, rinsed
French Dressing50ml red wine vinegar
150ml vegetable oil
Sauce300ml brown chicken stock
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.
Copyright © 2013 Yahoo!7
All rights reserved.