Broad beans with roasted salmon trout

Name: Broad beans with roasted salmon trout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 2 kg broad beans; 6 discs Bacon; 2 Shallots; 5 Stem(s) Thyme; 1 short tsp + 2 tablespoons flour; 3 TABLESPOONS dry white wine; 150 ml Vegetable broth; 7-10 Tbsp Pepper; 4 piece(s) Salmon trout fillets (approx. 175 g each); 1 TABLESPOON Oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
2 kg broad beans
6 discs Bacon
2 Shallots
5 Stem(s) Thyme
1 short tsp + 2 tablespoons flour
3 TABLESPOONS dry white wine
150 ml Vegetable broth
7-10 Tbsp Pepper
4 piece(s) Salmon trout fillets (approx. 175 g each)
1 TABLESPOON Oil

Directions

1
Peel and wash the potatoes, cut them in half if necessary and boil them in salted water for about 20 minutes until soft. Peel and wash the beans. Blanch the bean seeds in boiling water for about 5 minutes, remove.
2
Then remove the white skin from the beans. Cut the bacon into strips. Peel and halve the shallots and cut them into strips. Wash the thyme, shake dry and chop the leaves of 3 stalks coarsely.
3
Fry the bacon in a pan until crisp. Take out and let it drain on kitchen paper. Add beans and shallots to the bacon fat and sauté briefly. Dust with 1 teaspoon flour and mix well. Add white wine, chopped thyme and stock and simmer for about 5 minutes.
4
Add bacon to the beans and season with pepper and a little salt. Wash the fish, dab dry and cut the skin thinly. Season fish with salt and pepper and turn it in 2 tablespoons of flour. Tap off excess flour.
5
Heat the oil in a frying pan. Fry the fish in it, first on the skin side for about 2 minutes, then turn and fry for another 1 minute. Drain the potatoes and arrange in a bowl. Arrange beans and fish on plates and garnish with the remaining thyme.