Brindisa x Tart Heirloom Beans with halibut and smoky sauce
These Heirloom beans are a very small batch crop that require a lot of care and attention throughout the process of growing and selecting. We recommend pairing these beans with a small amount of excellent additional ingredients – no need to obscure their flavour with heavy overpowering sauces. The dried beans are available only at Brindisa Shops and brindisa.com for nationwide delivery.
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.
