Pickled fish with cannellini bean salad, basil and tomato
This delightful dish is perfect for an easy lunch or to eat while the barbecue heats up. The flavours are clean and fresh, with just enough acid to perk up the taste buds and pucker the cheeks. Use an oily fish if you can, or something firm such as groper or bluenose.
|400 g||Cannellini beans|
|1 to taste||Salt and freshly ground black pepper|
|4||Tomatoes, red cocktail|
|4||Tomatoes, yellow cocktail|
|2 tsp||Olive oil|
- Rinse the beans under cold running water then drain. Finely chop the garlic.
- Tip the beans into a bowl with the garlic and season with salt and pepper.
- Cut the tomatoes in half and add to the bowl. Tear the basil leaves and scatter through the beans, add the olive oil and gently toss together.
- Thinly slice the fish fillets, lie them in a stainless steel bowl and place in the refrigerator.
- Pour the vinegar and the juice from one of the lemons into a saucepan with ½ a cup of water. Add the bay leaf.
- Finely chop the carrot, onion and garlic. Chop the celery and mushrooms. Add to the pan and bring to a simmer.
- Add the sugar and olive oil and simmer for 3 minutes, until the vegetables are soft.
- Remove from the heat and allow to cool.
- Peel the skin from the remaining lemon, remove the segments from between the membranes and stir gently through the marinade.
- Pour over the fish, sprinkle with the chopped chives and leave to marinate for 30 minutes before serving.