Pan-fried Skrei with cannellini beans and squid

Ingredients

Fish & Shellfish

  • 4 Skrei loin fillets
  • 200g of squid, including tentacles (optional) cleaned and sliced into rings

Dairy

  • 30g of unsalted butter
  • 60g of unsalted butter

Oils & Vinegars

  • 2 tbsp of olive oil
  • 2 tbsp of olive oil
  • 2 tbsp of olive oil

Store Cupboard

  • salt
  • 500ml of chicken stock
  • 2 tsp tomato purée
  • sea salt
  • black pepper

Spices & Dried Herbs

  • freshly ground black pepper
  • 1 tsp smoked paprika

Cereals, Grains & Pasta

  • 100g of cannellini beans, dried (or tinned if short on time)

Fruit & Vegetables

  • 1 shallot, quartered
  • 1 garlic clove, crushed
  • 2 shallots, finely chopped
  • 1 garlic clove, minced
  • 200g of cherry tomatoes
  • 1 lemon, cut into wedges

Salad & Fresh Herbs

  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • 1 bunch of flat-leaf parsley, finely chopped

Beverages

  • 125ml of white wine