Grilled Fillet of Sea Bass on Chorizo and Butter Bean Cassoulet with Salsa Verde
Chorizo and Butter Bean Cassoulet
4 sea bass fillets
400g of butter beans (drained and rinsed)
2 chorizo sausages (2cm diced)
50g head of celery (washed and 2cm diced)
500g chopped tomatoes
1 bunch of basil leaves, roughly chopped
1 banana shallot sliced
2 cloves garlic pureed
Salt and pepper to taste
In a large pot drizzle in the oil and add the celery, shallots and garlic and cook over a medium heat until the shallot starts to brown.
Add in the chorizo and cook for a further 5-7 mins to infuse the flavour.
Then add the chopped tomatoes bring to the boil then reduce to a simmer and add in the butter beans and cook for a further 15-20 mins stirring occasionally.
Check and adjust seasoning.
2 cloves garlic
1 small handful of capers
2 small handfuls of gherkins
4 anchovy fillets
1 large handfuls of flat leaf parsley
1 handful of basil
1 handful of mint
1 tablespoons of Dijon mustard
6 tablespoons of white wine vinegar
200 ml of olive oil
Sea salt and ground black pepper
Finley chop all the ingredients, stir in the Dijon mustard, vinegar, olive oil and season to taste with salt and pepper.
In the meantime, season the sea bass fillets with salt and pepper. Brush your seasoned sea bass fillets with a little olive oil and grill skin side up for 4-6 minutes until the skin is coloured and crisp.
To serve, drizzle the salsa verde on to your plates, add your butter bean and chorizo cassoulet on top and place the sea bass on top of that. Garnish with crème fraiche, basil and celery leaves.