Smoked Coley with Butterbeans

Poached smoked coley served over a creamy mixture of butterbeans, bacon, peas, and crème fraîche with a hint of lemon.

Dinner Quick Fish Seafood High Protein

Estimated Nutrition

Calories

647.2

kcal / serving

2588.6 kcal total

Carbs

29.7g

per serving

118.8 g total

Fat

35.5g

per serving

142.1 g total

Protein

48.6g

per serving

194.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Milk

200

Crème Fraîche

Fruits

piece

Lemon

juiced and zested

LegumesPulses

440

Butterbeans

cooked, rinsed

Liquids

100

White Wine

Meat

150

Bacon Lardons

NutsSeeds

piece

Bay Leaf

piece

Garlic

clove, finely sliced

tbsp

Parsley

chopped, fresh, garnish

OilsFats

Vegetable Oil

Seafood

175

Smoked Coley

4 fillets

Vegetables

piece

Onion

finely sliced

150

Pea

Method

Add the fish and poach for six minutes then remove with a slotted spoon.

Fry the bacon lardons in oil until crispy.

Add the sliced onion and garlic and fry for five minutes.

Cook for five minutes while stirring regularly.

Simmer the 200ml milk and bay leaf in a saucepan.

Pour in 100ml wine and reduce the liquid volume by half.

Stir in lemon juice, zest, crème fraîche, 440g butter beans, and 150g peas.

Divide the bean mixture into bowls, top with fish, and garnish with parsley.