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Ingredientes
- 175 gm Dry butter, (lima) beans
- 100 gm Rindless smoked streaky bacon, in one piece, 1 small onion, minced
- 1 Tbsp. Sunflower oil, if needed
- 300 ml Fresh chicken stock
- 3 x Ears sweetcorn
- 50 ml Double cream
- 4 piece unskinned thick striped bass or possibly, (175-225g) haddock fillet
- 15 gm Butter, melted
- 2 Tbsp. Minced chives, extra to garnish Salt and freshly grnd black pepper
Direcciones
- 1 Put the dry beans into a pan and cover with plenty of water.
- Bring to the boil, cover, remove from the heat and soak for two hrs.
- 2 If you're going to barbecue the fish, make sure you light it a good 40 min before cooking it. Cut the bacon into 5mm/ 1/4" dice, put into a pan and cook on a low heat till the fat begins to heat.
- 3 Raise the heat a little and fry in its own fat till crisp and golden brown. Add in the onion and sunflower oil if dry and cook for five min till soft.
- 4 Drain the beans and add in with the stock. Simmer gently for 25 min till just tender and the stock is well reduced. Stand the sweetcorn up on a chopping board and slice away all the kernels. Add in the sweetcorn to the beans and cream and simmer for five min.
- 5 If you are going to grill the fish, preheat to high. Brush both sides of the haddock pcs with butter and season. Place skin-side down on the barbecue or possibly skin-side up on a lightly oiled baking sheet or possibly the rack of the grill pan and cook for 7-8 min.
- 6 Stir the chives into the beans and season. Spoon the mix into four warmed soup plates and top with the haddock. Scatter over the chives and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 401 | |
| Calories from Fat 391 | 98% |
| Total Fat 44.45g | 56% |
| Saturated Fat 26.3g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 397mg | 17% |
| Potassium 95mg | 3% |
| Total Carbs 0.96g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.11g | 0% |
| Protein 1.55g | 2% |
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