Locally-caught oily fish with bean and tomato vinaigrette

Ingredients:

  • 1 kg oily fish (bonito, mackerel, skipjack, bullet tuna).
  • 800 g beans with pod
  • 4 pear tomatoes
  • 2 cl Forum vinegar
  • 6 cl virgin olive oil
  • ½ bunch of basil

Method:

1

Fillet the oily fish and remove all the bones. 

2

Clean the beans and remove them from the pods. Blanch them in boiling water with salt and a little sugar for 2 minutes so that they are cooked but firm. Cool them in ice water and drain.

3

Blanch and cool the tomatoes. Peel them and chop them into small cubes. 

4

In a bowl, add vinegar, salt, pepper and a few chopped basil leaves. Add the beans and the tomato, season them and let them rest for 5 minutes.

5

Add salt and oil to the non-stick saucepan and brown the fish fillets on a high heat, without letting them cook too much inside. 

6

Heat the beans with the vinegar and serve them with the fish fillets and sea salt.

Allergens:

 none.