Ah spring, a time for lighter food dishes, fresh flavours and great seasonal produce. Today we’re sharing the recipe to a delightful dish that’s currently being served at The Swan in Rowberrow. A deceptively easy recipe to re-create yourself at home, perfect for a relaxed evening’s supper for two. Serve up with a pint of Bohemia or Blonde and enjoy…
- 2 x 200g Pollack fillets (de scaled & pin boned, your fishmonger will be able to this for you!)
- 120g flageolet beans
- 60g podded broad beans
- 2 plum tomatoes, quartered and de-seeded
- 1 banana shallot finely diced
- 2 cloves of garlic, crushed
- 200g raw weight mussels, washed and de-bearded
- 120ml white wine
- 20g unsalted butter
- 6g chopped chives
- 6g chopped flat leaf parsley
- Sweat half of the banana shallot in a pan with a little olive oil. Once they are translucent add in the mussels.
- In the same pan add in the wine and steam until the mussels have opened, discarding any that have not opened.
- Retaining the stock in the pan (this can be used for future dishes!), pick out the mussel meat and set aside, discarding the shells.
- In a separate pan sweat off the remaining shallot with the garlic until translucent.
- Add in the flageolet beans and plum tomatoes to the shallots and garlic and cook on a low heat for 5 minutes.
- Meanwhile take the pollack fillets and season well, place the fillets skin side down in a shallow pan with a little oil and fry until the skin is crispy. Flip the fish over and finish cooking on a low heat. Once cooked remove from them pan and rest in a warm place.
- Add the Mussels, broad beans, Chives and butter to the flageolet bean and tomato mix and season to taste.
- Serve up the Mussel and Flageolet bean stew onto two plates and (try to) delicately balance the pollack fillets on top. Sprinkle with the parsley and you’re done!