Grilled catfish with broad beans puree & mint

For ➍
450 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*.

*Or make a mash of the potatoes. Add the broad beans puree.

Redfish with endives & ginger

For ➍
600 g redfish fillets
600 g endives
16 new potatoes
1 tbs ginger paste
1 tbs honey
olive oil
balsamic vinegar
flour
salt & pepper

Cut the chicory into chunks. Cook for 3 m in olive oil. Add the ginger and let simmer for 3 m. Add a few drops of balsamic vinegar and let stew. Mix honey through the endives. Season with salt and pepper.
Boil new potatoes  and drain. Fry them un a little oil until golden.
Season the redfish fillets, rub them in flour. Fry in olive oil until crisp.
Arrange the endives on the plate, put the redfish fillet on it, the potatoes beside it.
Decorate with strips of blanched leek, carrot (and pepper) and a half a braised endive.