White beans are an extraordinary source of nutrients—not just an endless source of inspiration for 80s style practical jokes.
This is another slow food recipe, but in a version compatible with Lent, Halal, and other dietary practices that forbid pork rind.
Our main source of collagen this time will be a monkfish carcass.
Serves 6
- 500g white beans
- 1 fennel bulb
- 6 scallops
- 12–15 pink prawns, pre-cooked (depending on size)
- 1 monkfish tail on its central bone (500g)
- 1 bouquet garni
- 2 star anise
- 2 cardamom pods
- Olive oil and sesame oil
Preparation
- Broth:
- Use the monkfish bones and prawn heads (previously blanched), bouquet garni, star anise, and cardamom to prepare a slow-cooked broth.
- Simmer for at least 3 hours.
- Beans:
- Soak the white beans overnight.
- Cook them gently in the prepared broth with a drizzle of olive oil and sesame oil.
Assembly Timeline
- T – 5 hours: Begin soaking beans and start cooking in cold broth.
- T – 1 hour: Peel the prawns.
- T – 40 minutes: Add monkfish pieces (briefly blanched).
- T – 20 minutes: Add fennel slices (blanched briefly).
- T – 5 minutes: Sear the scallops in a little oil until golden.
Serving:
Combine all the components just before serving, ensuring each plate gets a bit of everything—beans, fish, prawns, fennel, and a perfectly seared scallop.
