Trout with Georgian Green Bean Puree & Potatoes

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I don’t eat enough fish. I know it, but it’s one of those things that gets pushed aside for my ever enthusiastic quest for the new lamb casserole etc. Tonight we ate this. It was lovely. Let’s hope I can keep up the good work. It’s a mixture of nationalities, the bean puree is a Georgian classic called ‘Mtsvane Lobios Mkhali” apparently.

Serves 2

RECIPE:

INGREDIENTS:
2 x fresh trout fillets (skin on)
salt & pepper
1 tablespoon vegetable oil
1 tablespoon olive oil
1 tablespoon white wine vinegar

2 medium/large potatoes (1cm sliced)
1/4 cup chicken or vegetable stock
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder

250g french green beans
1/4 cup shelled walnuts
1 large garlic clove (peeled)
1/4 cup fresh coriander (chopped)
1/4 cup fresh flat leaf parsley (chopped)
1/2 tablespoon fresh dill (chopped)
1/2 tablespoon red wine vinegar
salt & pepper

DIRECTIONS:

BEAN PUREE
Trim the beans and cook them in boiling water until very soft then drain. In a food processor or with a hand blender, process the walnuts with the garlic and herbs until a thick paste is achieved. Add the cooked beans and process further until pureed. Add 1/2 cup warm water to thin the puree out a little. Return to the pan, stir in the salt, pepper and vinegar and set aside. Warm just before serving.

POTATOES:
In a medium, non-stick pan add the 1/4 cup of stock, coriander and cumin and gently bring to the boil. Add the potatoes, stir in briefly then pop on the lid. Reduce the heat to very low, and cook for 20-25 minutes until the liquid is almost gone and the potatoes tender.

FISH:
Season the fish generously with salt & pepper on the skin side. In a frying pan melt the oils till their quite hot. Add the fish, skin side down, to the pan and fry for 4-5 minutes until the skin is very crispy and just about to blacken. Turn the fillet over and cook for another couple of minutes or until your happy the fish is cooked. Remove from the heat and let the fish sit for a little.

SERVING:
Big spoonful of puree Over the whole plate with slices of potato in the centre, topped with a fish fillet. Drizzle a little white wine vinegar over the fish to finish.

  • Maya Budjiashvili

    I’m Georgian, I’ve never heard or eaten these type of bean puree or meatballs. They could be delicious, but not Georgian. The word tkemali is georgian, and the recipe looks like Georgian, not coeeect though. Tkemali is not plum, though comes from the same family, if I’m not mistaken. Georgia is in Eastern Europe, between Russia and Turky on the Black Sea shore.

    • admin

      Thanks Maya.

      I know where Georgia is… It’s hard to define the cuisine of Georgia exactly as it’s got a blend from all the surrounding areas. I chose Middle Eastern initially, but on reflection it’s more like Central and Eastern European although there is also a notable Persian influence which led me to the Middle Eastern tag. I’ve changed it now to avoid any tears.

      I’ve researched the recipes for bean puree and meatballs a bit further from my fabulous cookbook “Georgian Feast” by Darra Goldstein, which clarified that they are indeed of Georgian origin. Check the book out – It’s full of other great recipes you may not have heard of. Dara’s recipes are also to be found on the “About Georgia” website: Bean Puree, Spicy Meatballs.

      Thanks for your feedback,

      keep visiting!

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