HEIRLOOM BEANS WITH HALIBUT AND SMOKY SAUCE
Ingredients
- 150g Catalan hooked white beans / Galician white faba beans
- 1 head of garlic, sliced in half
- Small bunch of sage
- Small bunch rosemary
- 2 bay leaves
- Red chilli
- 1 shallot, peeled and chopped into quartered
- 400g halibut fillets
- Finca La Barca oak smoked alioli for serving
For the beans:
- 100g, Pablo smoked panceta, chopped
- Drizzle olive oil
- 1 shallot, sliced thinly
- 3 cloves of garlic, chopped
- Bunch rosemary, chopped
- 1 tsp dried chilli
- 3 bay leaves
- ½ fennel, thinly sliced
- Pinch Brindisa saffron
- 1 glass white wine
- 500ml stock
- Juice 1 lemon
- Small bunch parsley, chopped
For the smoky sauce:
- ½ jar whole piquillo peppers, chopped
- 1 tsp smoked paprika
- ½ red onion, finely chopped
- 1 tbsp olive oil
- 1 red chili, finely chopped
- 1 small garlic clove, crushed
- 1 tbsp Valdespino sherry vinegar
- Salt and pepper
Instructions
For the beans:
- Place the dried beans in a bowl and cover with cold water, leave to soak overnight or for at least 8 hours. Drain.
- Place the beans in a pan and add the head of garlic, sage, rosemary, bay, chilli and shallot. Cover with water and bring to a simmer, simmer for about 40 minutes or until the beans are cooked. Drain and discard the seasonings.
- Heat a little oil in a pan and add the smoked pancetta, fry till starting to crisp then reduce the heat slightly and add the shallot, garlic and rosemary and sizzle for a few minutes. Add the fennel, bay and chilli and sauté for about 5 minutes then add the white wine and stock. Add the beans to the mixture and sprinkle in a pinch of saffron. Simmer for about 10 minutes and add the lemon and parsley and season.
For the smoky sauce:
- Mix all the ingredients together
- For the fish:
- Cut the halibut fillet into 4 if your fishmonger has not already done this. Season with salt and pepper.
- Drizzle olive oil onto a pan and sear the halibut for 3 – 4 minutes on each side till cooked.
For serving:
- Spoon the beans onto a plate, place a halibut fillet on top drizzle over the red pepper salsa and finish with a dollop of the aioli and a wedge of lemon.
- Serve with our rocket and artichoke salad and a glass of chilled white wine.
