Bean Cassoulet with Perch Fillets
Ingredients
- Ingredients
- 300 grams white Beans (dried)
- 2 onions
- 2 cloves
- 1 bay leaf
- 1 carrot
- 1 Culinary herbs (Bouquet garni)
- 4 Tomatoes
- 2 garlic cloves
- 100 grams marbled Bacon
- 1 Tbsp vegetable oil
- 4 thyme
- salt
- freshly ground peppers
- 4 Perch fillet
- 1 Tbsp lemon juice
Preparation steps
Soak beans overnight in cold water. Next day, peel 1 onion and stick with cloves and bay leaf. Peel carrot and cut into small cubes. Place beans, carrot, bouquet garni and studded onion into a pot. Rinse tomatoes, remove stalks and dice coarsely, add to the pot. Peel garlic and chop finely, add to the pot. Cover everything with water and season with salt. Simmer, covered, for about 1.5-2 hours or until beans are soft. Add more water, if necessary. Skim any foam.
Peel second onion and dice finely. Finely dice bacon. Heat oil in a pan and saute bacon and onion for a few minutes. Add a little of soaking bean water. Add bacon and onion mixture and thyme sprigs into a pot and mix well, remove onion studded with cloves and bay leaf. Season with salt and pepper and spread mixture in an ovenproof dish. Bake in preheated oven at 180°C (approximately 350°F) for about 60 minutes, stirring occasionally. Rinse perch fillet, pat dry and sprinkle with lemon juice, let stand for 5 minutes. Pat dry again, season with salt and pepper and place on top of beans. Bake for another 15 minutes. Remove from oven and serve.
