Here is a great summer fish recipe using fresh shelling beans that are in season right now.  One of beans that I really enjoy cooking with are cranberry beans.  They have a vibrant color once shelled, but unfortunately like most beans they loose a lot of their color during the cooking process. Flavor wise, they are delicious.  I think cranberry beans are good mix between not overly starchy and not too creamy.  

During the mid years of my teens I lived in Minnesota (Land of 10,000 Lakes) and one of the fish that is very common in those parts of the country is walleye.  Whenever I see that as an option at the fish market I have to buy it.  Not only is it wild and not farmed raised but it is a fish that is a bit oily and a bit flakey, the result is fantastic.     

This recipe is inspired from a cassoulet, I had some duck leg meat left over from an appetizer which I will post in a few days that was a perfect compliment to the fish and beans.  Here is the recipe I hope you enjoy it!

Walleye

1 lb walleye cut into 4 oz pc
1 tsp of espelette 

1 1/2 cup fresh cranberry beans
1/2 onion charred, 2 cloves of garlic
4 cups chicken stock, 1 sprig of fresh thyme and savory
1 tsp of salt

1 cup of fresh lima beans blanched until tender (approx. 1-2 min)
1 bunch of young swiss chard
2 duck legs smoked and grilled
6 red cipollini onions cut in half and roasted
2 large yukon potato confit (see recipe)
8 pc of confit garlic
2 tbsp blis9 sherry vinegar
2 tbsp of confit oil, 1 tsp of chopped thyme and savory
Salt and pepper to taste

Chive flowers, nasturtium, savory, and oregano flowers

For the beans,

In a small sauce pot, add fresh cranberry beans, charred onion, garlic cloves, chicken stock, herbs, and a tsp of salt.  Bring to a boil, cover, and turn down to a simmer.  Cook for 20 minutes or until beans are tender.  Turn off the heat and allow to cool to room temperature in its cooking liquid.  

For the vegetables, 

In a pot of salted water blanch lima beans for 1-2 minutes and then place in an ice bath.  For the cipollinis onions cut in half and drizzle with olive oil and salt.  Place cut side down in a small saute pan on medium high heat.  Cook for 2 minutes and then place in a 400 preheated oven.  Roast for 15 minutes until onions are tender.   For the garlic confit.  Place a cup of oil (vegetable) and a half cup of peeled garlic in a small pot on medium heat.  Once the oil starts to simmer turn down to low.  You want the oil to barely percolate.  Cook until the garlic is golden brown and tender.  (You don't want to cook the garlic too fast where the garlic browns but is not tender all the way through).  

To finish, 

In a large saute pan on medium heat place 2 tbsp of olive oil.  Season walleye with salt on both sides.  Place the walleye skin side down into the pan.  Now season the fillet side with a little espelette pepper. Cook the fish for 4-5 minutes on the skin side.  Meanwhile in another hot saute pan with 1 tbsp of confit oil add the small diced duck leg meat. Cook for one minute and then add swiss chard and a cup of the beans with a cup of the bean stock.  Bring to a boil and add the lima beans, potatoes, onions, and garlic.  Turn down to a low, adjust seasoning with sherry vinegar, confit oil, salt.  Place a few spoonfuls in each bowl along with some of the broth.  Flip over the walleye for 5 seconds and then place on top of the vegetables.  Finish the dish with herb flowers, serve and enjoy!

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