Ingredients
- 150 g shallots
- 500 g flat green beans
- 1 twig rosemary
- 4 firm filets of fish (e.g. monkfish or catfish, approx. 150 g each)
- salt, pepper
- 8 sage leaves
- 4 slices Parma ham
- salt, pepper
- 2 tbs olive oil
Preparation
1. Peel and slice the shallots into thin strips. Clean the flat green beans and slice them diagonally into long, very thin strips. Remove the rosemary needles from the stems.
2. Season both sides of the fish filets with salt and pepper. Wrap each piece of fish, along with two sage leaves, in one slice of ham.
3. Add the beans to the pot while still wet, then scatter the shallots and rosemary on top. Heat the pot at highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
4. Heat the pan at highest level up to the roasting window, then switch to a low level and sear the fish “packets” on both sides. Cover with the lid, remove the pan from the heat and allow the fish to rest for approx. 5 minutes.
5. Season the beans with salt, pepper and olive oil and serve the fish with a drizzle of the cooking liquid on top.
This recipe has been tested and approved by AMC.
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