turbot fillet with cannellini beans
filetto di rombo con fagioli
MAKES: 4 servings
- 12 ounces dried cannellini beans, soaked in cold water overnight
- 4 tablespoons extra-virgin olive oil, divided
- 8 fresh turbot fillets (you can substitute sole or flounder)
- Salt and freshly ground pepper
- 6 large fresh porcini mushrooms, cleaned (or 4 ounces dried porcini, soaked in hot water for 15 minutes and drained)
- 6 ounces string beans, blanched and cut in half lengthwise
- Juice of ½ lemon
- 1 tablespoon fresh tarragon, chopped, plus extra whole leaves for garnish
- 1 tablespoon chervil, chopped, plus extra whole leaves for garnish
Drain the beans, and place them in a pot. Add enough cold water to cover by 2 inches, and bring to a simmer. Cook until tender, about 45 minutes. When the beans are done, drain them, and reserve ½ cup of the cooking liquid. Set the beans aside, and keep warm.
In a large skillet, warm 2 tablespoons olive oil. Season the fish with salt and pepper, and place them in the skillet. Sauté until browned, about 3 minutes. Flip the fillets over, and cook another 3 minutes.
Meanwhile, slice the mushrooms in half. In another skillet over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the mushrooms, and sauté until browned on all sides, about 4 minutes. Season with salt and pepper, and add the string beans, the cannellini beans and the reserved cooking liquid. Simmer for 2 minutes, then stir in the lemon juice and the chopped herbs.
Spoon the bean mixture on the center of 4 plates, and lay the fish on top. Garnish with the whole herbs, and serve.
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