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Broad bean and mushroom ragoût with Dover sole

Make the most of the broad bean season with this light and fresh fish supper.

Ingredients

For the broad bean purée
For the broad bean and mushroom ragoût
  • knob of butter

  • 1 tbsp olive oil

  • 1 shallot, finely chopped

  • 125g/4½oz girolles, cleaned, trimmed

  • 2 tbsp sherry vinegar

  • 75ml/3fl oz fish stock

  • 250g/9oz broad beans, out of their pods, outer membranes removed

For the Dover sole

Preparation method

  1. For the broad bean purée, cook the broad beans in a pan of boiling salted water for 2-3 minutes, or until tender. Drain.

  2. Blend the broad beans, chives, butter and olive oil in a food processor to a purée. Season, to taste, with salt and freshly ground black pepper.

  3. For the broad bean and mushroom ragoût, heat the butter and olive oil in a frying pan and fry the shallot for 1-2 minutes, or until softened. Add the girolles and fry for 2-3 minutes.

  4. Add the sherry vinegar and continue to cook until the volume of liquid has reduced by half. Add the fish stock and cook until the volume of liquid has reduced by half again.

  5. Add the broad beans and cook for 1-2 minutes.

  6. For the Dover sole, season the Dover sole fillets with salt and freshly ground black pepper.

  7. Heat the butter and olive oil in a frying pan and fry the Dover sole for 45 seconds on each side, or until cooked through. Remove the fillets from the pan and set aside to rest for five minutes.

  8. To serve, spoon some of the broad bean purée into the centre of four serving plates. Top with the Dover sole fillets and spoon the broad bean and mushroom ragoût around the edge of the plate.

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This recipe is from...

Saturday Kitchen 16/10/2010 bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 29 November

James Martin presents, with guest chefs Marcus Wareing and Sabrina Ghayour.

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