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Poached snow fish with mixed bean salad and bacon dressing

bean salad with snow fish

On a salad; there is not always a need for heavy sauce or an excess of vegetables. This healthy salad, topped with snowfish, is packed with proteins, iron, fibre and vitamins. 

The best part of this salad is that you only need to open a few cans of beans, then you can look in your fridge and sort your fresh herbs to flavour it up. You can opt for your own vinaigrette or dressing but we make it a bit more impressive with a bacon infused oil. It gives extra flavour and the fried bacon itself gives some extra crunch.

Snow fish is truly an exceptional fish. While it is an oil-rich fish, it doesn’t taste oily, and its large, thick flakes melt in your mouth. 

We keep the natural flavours of the snow fish by cooking it in a court-bouillon, an aromatic liquid which is used to poach fish, seafood and even chicken. 

For those who are health conscious, this is most definitely a salad that fits into many popular, healthy eating plans. There are also options for vegetarians and vegans since the mixed bean salad can be served on its own without the fish and the bacon.

bean salad with snow fish

Poached snow fish with mixed bean salad

This healthy salad is packed with proteins, iron, fibre and vitamins.
4 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Appetisers & Starters, Fish & Seafood
Cuisine International
Servings 4 people
Calories 599 kcal

EQUIPMENT (affiliate links)

Cocotte
Frying pan no lid
Mixing bowls

Ingredients
 
 

  • 500 gr snow fish fillet or cod

For the fish court bouillon

  • 2 L water
  • 1 pc bouquet garni
  • 1 pc lemon
  • 1 tsp pepper
  • 2 tbsp sea salt
  • 1-2 pcs garlic cloves crushed
  • 2 pcs shallots chopped

For the salad

  • 1 tin pinto beans or white beans
  • 1 tin red kidney beans
  • 1 tin chickpeas
  • 120 gr bacon
  • 3 tbsp canola oil
  • 8 pcs cherry tomato quartered
  • 1-2 pcs garlic cloves chopped
  • 2 pcs shallots chopped
  • 2 tbsp mint chopped
  • 2 tbsp coriander chopped
  • 3 tbsp parsley chopped

For the dressing

  • 1 tbsp Dijon mustard
  • 2 tbsp tarragon vinegar
  • 4 tbsp bacon oil

Instructions
 

Make a court-bouillon and prepare the fish

  • Bring the water to the boil with the salt, pepper and the other ingredients for the court bouillon.
    ingredients for court bouillon
  • Let them infuse for 10 minutes before placing the fish in the court-bouillon.
    add fish to court bouillon
  • When back at boiling point, cover with a lid and turn off the heat. The fish will cook through in the warm bouillon.
    fish in court bouillon

Prepare the dressing

  • Heat the canola oil and fry the bacon until crispy, then strain the oil, and allow it to cool.
  • Mix the Dijon mustard with salt, pepper and vinegar. Whisk in the bacon flavoured oil gradually. Season to taste.
    make vinaigrette

Prepare the salad

  • Drain and rinse all the excess starch from the beans under cold running water.
  • Mix together with the remaining ingredients for the salad and keep cool.
    mixed bean salad
  • Mix the dressing into the bean salad and remove the fish fillet from the court-bouillon just before serving.
    serving fish on plate

Notes

  • A bouquet garni is a bundle of herbs consisting of thyme, bay leaf and parsley tied together with string. The bouquet is cooked with the other ingredients but is removed prior to consumption

Nutrition for 1 portion

Calories: 599kcalCarbohydrates: 2gProtein: 23gFat: 55gCholesterol: 82mgSodium: 3672mgFiber: 1gSugar: 1gVitamin A: 431IUVitamin C: 7mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition
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