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Whiting with Bean Salad
(Serves 2)
Whiting is a cold water fish related to the cod. It is best pan fried or grilled. It is a firm, relatively inexpensive fish.
10 oz (300 g) whiting filet (2 filets)
2 oz (60 g) white (butter) beans
2 oz (60 g) green beans
¼ Cup (½ dl) olive oil
1/2 orange
3-4 Tbsp apple cider vinegar
½ head romaine lettuce
1 parsnip
Directions:
Soak the beans overnight then cook for 1 to 1-½ hours in a little salted water with a small piece of ham or pork bone, ½ carrot and 1 small onion.* Blanche the green beans, shock with cold water and add to the cooked, white beans. Press the juice from the orange and grate a little of the orange rind. Mix with the oil and season with salt and pepper. Mix the white beans, green beans and romaine salad.
Pour dressing over the salad and set aside while you prepare the fish. Peel and cut the parsnip into thin slices. Dip the whiting in a little milk, then dredge with flour. In a heavy skillet heat a little vegetable oil and butter and fry the whiting over medium heat for 3-4 minutes on each side or until the fish is lightly browned and cooked through. Remove and keep hot. Add the sliced parsnips to the pan and fry quickly for 2-3 minutes until parsnips are lightly browned but still firm. Place a portion of the salad on a plate, place the whiting next to the salad and top with the fried parsnips. Serve with a good French or Italian bread and a chilled glass of wine.
Note: You can buy the beans already cooked, in which case fry 2 slices of bacon, crumble the bacon and add to the salad for a little richer flavor. You can brush the whiting with a little butter or olive oil and grill it if you wish to cut down on the fat and/or calories.
Syndication from EclecticCooking.com |
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