Grilled seaweed with broad bean puree and mint

Name: grilled seaweed with broad bean puree and mint
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 450 g broad beans (frozen), thawed; 500 g baby potatoes; 2 shallots finely shredded; 1 tablespoon White wine; 250 g tomatoes in four; 3 tablespoons extra virgin olive oil; bag fresh fresh mint a 15 g; 1 tablespoon lemon juice; 600 g seawolf fillet; 25 g butter

A tasty recipe. The main course contains the following ingredients: fish, broad beans ((frozen), thawed), new potatoes, shallots (finely chopped), white wine, romaatjes (in vierten), extra virgin olive oil, fresh mint (a 15 g), lemon juice, seawool fillet and butter.

Ingredients

Kitchen Stuff

grill pan
hand blender or food processor

Directions

Remove gray skin from broad beans.
Bake potatoes boil in 20 min.
Divide shallot with white wine.
mix tomatoes with 1 tbsp oil and salt and pepper to taste with shallot.
Picking out mint leaves from twigs.
Broad beans for 2 minutes, drain in colander and grind with coarse blender or in food processor with fresh mint and 1 tbsp oil until coarse puree.
Season with lemon juice, salt and pepper.
Heat up the grill pan.
Dab the fish, rub with oil and sprinkle with salt and pepper.
Catfish in golden brown grilling about 5 to 7 minutes, half-turn.
Spread the broad bean paste over four hot plates, put the seawolf on top and create with dressing around it.
Bake potatoes with butter and serve in a separate bowl..