Ingredients
8 total- 4 skinless pollock fillets
- 400 g of swiss chard, leaves separated and any long stems finely chopped
- 1 tbsp of vegetable oil
- 400 g of echalion shallot, finely diced
- 200 ml of dry white wine
- 75 g of unsalted butter
- 1 400g tin butter beans, drained
- 0.5 lemon, juiced
Method
7 stepsStep 1
Lightly season the fish with salt on both sides; chill for 30 mins.
Step 2
Meanwhile, bring a large pan of salted water to the boil. Blanch the chard leaves for 30 secs and drain. Refresh in iced water until needed; drain and pat dry with kitchen towel.
Step 3
Wash the salt off the fish and pat dry with kitchen towel. Divide the leaves into 4 piles, then tightly wrap each fillet with the leaves to make a neat parcel, tucking under the thin end of the fillet to form a rectangle. Chill for 30 mins, or up to 2 hrs. Remove 30 mins before cooking.
Step 4
Set a steamer over a large pot of simmering water and steam the fish parcels for 10-15 mins, depending on size.
Step 5
Meanwhile, heat the oil in a pan over a low heat, add the shallot and cook for 5 mins or until translucent.
Step 6
Add the wine; bubble to reduce by three-quarters. Whisk in the butter, tip in the beans and any chard stems; cook for 2-3 mins. Add the lemon juice; season.
Step 7
To serve, spoon the butter beans onto plates and top with the fish.