Hake with beetroot greens pesto and French beans

Steaming fish is one the best way to keep its moisture which complements so well with the greenest of this pesto. The French beans with confited and buttery shallots sauce add a velvety texture to the dish.

This is a very satisfying lunch!

 

INGREDIENTS     (2 pers)                                            

1 bunch of French beans

1 shallot

2 garlic cloves

30 g butter

2 hake fillets

grapeseed oil

 

Method

Remove the head and bottom of the beans.

Finely chop the shallot.

Chop 1 garlic clove (to chew bites of garlic) and crush the other one (to intensify the garlic taste)

Throw the beans in cold and very salty water. Place the fish on top in a steaming basket.

Melt the butter, then add the shallots and garlic. Cook on medium heat until tender.

Top the fish with the pesto, place the beans in a nice bundle next to it. And pour the shallots on top of the beans. Spray a bit of olive oil around the fish.

 

Bon Appetit!