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Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette - beans

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beans pancetta water extra-virgin olive oil garlic stalks celery carrots red onion tomato paste spinach chicken stock kosher salt black pepper cherry tomatoes tomato basil extra-virgin olive oil balsamic vinegar lemon kosher salt black pepper cherry tomatoes extra-virgin olive oil kosher salt extra-virgin olive oil outer kosher salt
Viewed: 0 - Published at: 9 years ago

Ingredients

  • 1 pound dry cannellini beans, soaked in water overnight
  • 2 ounces pancetta, cut into big pieces
  • 5 1/2 cups water
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped garlic
  • 2 stalks celery, cut into 1/4-inch dice
  • 1 pound carrots, cut into 1/4-inch dice
  • 1 red onion, cut into 1/4-inch dice
  • 3 tablespoons tomato paste
  • 12 ounces spinach, stems removed
  • 2 cups chicken stock
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 pint cherry tomatoes, quarter
  • 1/4 cup sun-dried tomato, blanched
  • 6 basil leaves, chiffonade
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 lemon, juiced
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 pint ripe cherry tomatoes, quartered
  • 4 (8-ounce) fillets of seabass, scaled, skin on
  • 2 tablespoons extra virgin olive oil, divided
  • Kosher salt and white pepper
  • 2 tablespoons extra virgin olive oil
  • 2 heads escarole, trim outer leaves, quartered
  • 1 teaspoon kosher salt

Method

  • Discard the water from the soaked beans.
  • In a large saucepot, render the pancetta.
  • Add the beans and 5 cups of water.
  • Simmer for 45 minutes.
  • Strain the beans, reserve the liquid and discard the pancetta.
  • Set aside.
  • In the same pot, heat the olive oil.
  • Saute all the vegetables until the onions are transparent.
  • In a small bowl, dilute the tomato paste in the remaining 1/2 cup of water.
  • Add to the vegetables.
  • Add the spinach, the reserved bean liquid and chicken stock.
  • Bring to a boil, then lower to a simmer.
  • Add the beans, season with salt and pepper.
  • Reduce by 1/4.
  • Reserve.
  • Prepare the Cherry Tomato Vinaigrette.
  • In a bowl, combine all the ingredients and toss gently.
  • Reserve.
  • Preheat the oven to 400 degrees F. Brush the fish fillets with 1 tablespoon of olive oil.
  • Season with salt and pepper.
  • Place a medium saute pan over high heat.
  • Add the remaining 1 tablespoon of olive oil and saute the fish, skin side down for 2 minutes.
  • Transfer to the oven and bake until done, about 5 to 6 minutes.
  • Do not turn the fish to ensure a crispy skin.
  • Prepare the escarole.
  • In a large saute pan, over medium heat, add the olive oil.
  • Saute the escarole until wilted.
  • Season with salt.
  • Meanwhile, lay out 4 large soup plates and ladle 6 ounces of the white bean ragout on each plate.
  • Lay 2 spears of escarole cross-wise.
  • With a metal spatula, carefully place a fillet, skin side up, on top of the escarole.
  • Spoon tomato vinaigrette across the fillet.
  • Serve immediately.

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