For ➍450 g broad beans (fava)
500 g new potatoes
2 shallots, finely chopped
1 tbs white wine
250 g roma tomatoes (quartered)
3 tbs extra virgin olive oil
½ bag of fresh mint (or 15 g)
1 tbs lemon juice
600 g catfish fillet
25 g butter
Remove gray skin of beans.
Cook potatoes in 20 m.
Stir shallot with white wine. Add tomatoes, 1 tbs of oil, salt and pepper.
Pluck mint leaves.
Boil broad beans for 2 m. Drain in colander. Puree coarsely with mint and 1 tbs of oil. Add lemon juice, salt and pepper to taste.
Heat grill pan. Pat fish dry, rub with oil and season with salt and pepper. Grill for 5-7 m until golden. Turn after 3-4 m.
Spread broad beans puree on 4 warm plates, put catfish on top and lay tomatoes with dressing around it. Cover potatoes with butter, stir and serve in separate bowl*.
Cook potatoes in 20 m.
Stir shallot with white wine. Add tomatoes, 1 tbs of oil, salt and pepper.
Pluck mint leaves.
Boil broad beans for 2 m. Drain in colander. Puree coarsely with mint and 1 tbs of oil. Add lemon juice, salt and pepper to taste.
Heat grill pan. Pat fish dry, rub with oil and season with salt and pepper. Grill for 5-7 m until golden. Turn after 3-4 m.
Spread broad beans puree on 4 warm plates, put catfish on top and lay tomatoes with dressing around it. Cover potatoes with butter, stir and serve in separate bowl*.
*Or make a mash of the potatoes. Add the broad beans puree.
