SEA BASS, GIROLLES, BUTTER BEANS

A refined taste of autumn

Ingredients: (4 portions)

150g leek, sliced
150g onion, finely chopped
300g tinned butter beans (drained, liquid reserved)
10g garlic, minced
5g fresh thyme (or 1 tsp dried)
2 bay leaves
250ml vermouth
100g reserved butter bean juice (liquid from the tin)
375g chicken stock
125g butter
¼ lemon juice

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200g girolle mushrooms
20ml olive oil
15g butter
¼ lemon juice
1 x garlic
1 pinch chopped parsley

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Seabass portion.

1. Dice onion and leek 1cm, finely chop garlic.

2. Sweat onion, leek and garlic in a small amount of oil with the thyme and bay leaf.

3. Once fully cooked through add the vermouth and reduce by 75%. 4. Add beans and bean juice and chicken stock, reduce by half.

4. Finish beans with cold butter and lemon juice.

5. Cook mushrooms and fish, and plate up.