Locally-caught oily fish with bean and tomato vinaigrette
Ingredients:
- 1 kg oily fish (bonito, mackerel, skipjack, bullet tuna).
- 800 g beans with pod
- 4 pear tomatoes
- 2 cl Forum vinegar
- 6 cl virgin olive oil
- ½ bunch of basil
Method:
1
Fillet the oily fish and remove all the bones.
2
Clean the beans and remove them from the pods. Blanch them in boiling water with salt and a little sugar for 2 minutes so that they are cooked but firm. Cool them in ice water and drain.
3
Blanch and cool the tomatoes. Peel them and chop them into small cubes.
4
In a bowl, add vinegar, salt, pepper and a few chopped basil leaves. Add the beans and the tomato, season them and let them rest for 5 minutes.
5
Add salt and oil to the non-stick saucepan and brown the fish fillets on a high heat, without letting them cook too much inside.
6
Heat the beans with the vinegar and serve them with the fish fillets and sea salt.
Allergens:
none.