Dentex with fava bean purée and chicory

Ingredients

For 1 serving

• Dentex170 g
• Dried fava beans50 g
• Chicory greens200 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: March – May

Method

1. Rinse the dried split fava beans, put them in a pan covered by two fingers of cold water and bring to the boil; simmer over low heat for 30 minutes, stirring now and then and skimming off the foam, until they fall apart. Add a splash of hot water if they get too dry.
2. Meanwhile put a pan of water on to boil. Wash the chicory well and remove the tough base; when the water boils, salt it and cook the chicory for 8 minutes, until the stems are tender. Drain, squeeze and chop roughly.
3. Peel and crush the garlic. In a frying pan heat a little of the oil with the garlic and chilli over medium heat for 1 minute, add the chicory and sauté for 4–5 minutes, until well flavoured; salt.
4. Blend the fava beans with half the oil and a pinch of salt until smooth and creamy; keep warm.
5. Pat the dentex dry and season with salt and pepper. Heat the remaining oil in a non-stick pan over medium-high heat and cook it for 3 minutes per side, skin side first, until golden and the flesh is opaque.
6. Spread the fava purée on the plate, add the chicory and lay the fish on top.