Picture : P. BOILLAUD
Preparation : 10 minutes. Cooking time : 1 – 1½
hours + an extra 10 minutes in the oven (Gas 7 - 200oC) :
200 gr Label Rouge
and IGP Tarbais Dried Beans (soaked overnight), 4 thick cod
steaks (skinned), 8 thin slices of streaky bacon, 2 finely
sliced leeks, 2 crushed cloves of garlic, 8 fresh sage leaves, 6
tbsp fruity olive oil, 12 cherry tomatoes, salt, pepper.
Put the Tarbais Beans into a pan and cover with cold
water. Bring to the boil and remove the scum. Lower the heat.
Add leeks, garlic, 4 sage leaves and 2 tbsp olive oil. Simmer
gently 1 – 1½ hours, adding more water if necessary. Drain and
return to pan. Season. Stir in 2 tbsp olive oil and keep the
beans warm. Pre-heat the oven to 200°C (Gas Mark 7). Wrap each
cod steak in 2 slices of bacon, using kitchen thread or cocktail
sticks to keep in place. Slide a sage leaf between the bacon and
the cod. Season with salt and pepper.
Heat a thick-bottomed frying pan. Pour in 1 tbsp oil and seal
2 of the cod parcels for 1 minute on each side. Repeat with the
other 2 parcels. Transfer to a heat-proof plate and put in the
oven for 5 minutes. Add the tomatoes and sprinkle with the rest
of the oil. Return to oven for another 5 minutes until the fish
Arrange the fish on top of the Tarbais Beans and garnish
with the tomatoes and parsley.
Recipe supplied by : Restaurant le Viscos