Bean purée with fried zander

Name: Bean purée with fried zander
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 300 g dried white beans; 1/2 bunch/pot of basil; 1/2 waistband / potty marjoram; 7-10 Tbsp some rosemary; 2 medium-sized tomatoes; 1-2 Garlic cloves; 600 g Pike-perch fillet; 2 TABLESPOONS Lemon juice; 10 TABLESPOONS Olive oil; 2-3 TEASPOONS Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

300 g dried white beans
1/2 bunch/pot of basil
1/2 waistband / potty marjoram
7-10 Tbsp some rosemary
2 medium-sized tomatoes
1-2 Garlic cloves
600 g Pike-perch fillet
2 TABLESPOONS Lemon juice
10 TABLESPOONS Olive oil
2-3 TEASPOONS Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Rinse beans and soak overnight in approx. 1 1/2 l water
2
Bring the beans to the boil with the soaking water, cover and simmer at low heat for about 1 1/4 hours
3
Wash the herbs and, except for something to garnish, cut finely. Wash, quarter, seed and finely dice the tomatoes. Peel and chop garlic. Wash fish, dab dry and cut into 8 pieces. Sprinkle with lemon juice and let it stand for a while
4
Drain the beans and collect the cooking water. Heat 1 tablespoon of oil in a pot. Sauté garlic in it. Add beans, approx. 1/8 l cooking water, stock and half of the herbs and puree everything finely. Stir in 6 tablespoons of oil. Season puree with salt and pepper
5
Fry fish in 1 tablespoon of hot oil for 2-3 minutes on each side. Season with salt and pepper. Toss the tomato cubes briefly in the frying fat. Heat 2 tbsp. oil, fry the rest of the chopped herbs in it. Arrange everything. Drizzle with the herb oil and garnish with the rest of the herbs.