White Bean Cassoulet with Norwegian Haddock and Gremolata

Name: White Bean Cassoulet with Norwegian Haddock and Gremolata
Prep time: 10 min
Cook time: 35 min
Yield: 4
Ingredients: 1 tsp chervil; 1 tsp parsley; 1 tbsp panko breadcrumbs; 0.5 orange; 0.5 lemon; 0.5 lime; kosher salt; pepper, white ground; 4 strips bacon; 2 cloves garlic; 1 carrot; 2 stalks celery; 0.5 onion, white; 1.5 quarts fish stock; 2 cans beans, white navy; 24 oz Norwegian haddock fillets

Haddock’s mild, and slightly sweet flavor, complements the citrus flavors in this dish, bringing together a cohesive, bright dish.

Cooking time40-50 min

Difficulty levelEasy

Rating1/5

Servings

Ingredients

Preparation

Preheat oven to 350°F.
Mince the chervil and parsley. Zest the orange, lime and lemon.
Mix the chervil, parsley, panko and citrus zests together and season with salt. Set gremolata aside.
Mince carrot, celery, onion, garlic and bacon.
In a sauté pan over medium heat, cook the bacon until nearly crispy. Stir in the garlic, carrot, celery and onion and cook until soft, about 1-2 minutes.
Pour the stock into the pan. Cook until the stock is reduced by half, about 8 minutes.
Gently stir in the beans.
Season the haddock with salt and white pepper and place on top of the bean mixture. Sprinkle the fish with the gremolata.
Place into the oven and cook for 4-6 minutes or until the haddock is cooked.

White Bean Cassoulet with Norwegian Haddock and Gremolata

Ingredients

Preparation

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