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Assiette of Cornish fish with haricots blancs, chive oil and vanilla – by Paul Kitching

11 September 2006
Assiette of Cornish fish with haricots blancs, chive oil and vanilla – by Paul Kitching

INGREDIENTS

(serves one)

300ml fish stock
100ml cream
½ fresh vanilla pod, seeded
60g each, filleted salmon, brill, cod and bass
1 whole scallop
Olive oil
2 each 1in cubes of red peppers, yellow peppers, courgettes, aubergines
60g cooked haricots blancs
Lemon juice
Chive oil

METHOD

Reduce stock by half and add the cream and vanilla. Gently fry the fish in olive oil for 1¼ minutes, remove from pan and put to one side. Add a little more oil to the pan, add the diced vegetables and haricots blancs and fry gently for one minute.

Arrange the fish on a plate and surround with the vegetables. Reheat the sauce, mix with a hand blender and add the lemon juice. Sauce the plate and finish with a drizzle of chive oil.

Paul Kitching

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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