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Receta Broiled Fish Fillets With Succotash

by Global Cookbook

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. 1 Put the dry beans into a pan and cover with plenty of water.
2. Bring to the boil, cover, remove from the heat and soak for two hrs.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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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