Broad bean velouté is a creamy and delicate first course, perfect for springtime. The broad beans are shelled and then combined with fish fillets, leeks, potatoes and vegetable broth. Everything is then blended and enriched with cream to obtain a velvety, enveloping consistency. The result is a tasty and nutritious dish, ideal to enjoy either hot or cold.
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Wash the fish fillets, dry them and cut them into pieces.
Peel the potatoes, wash them and cut them into cubes; clean the leeks by removing the roots, the outer leaves and the toughest green part, then wash them and cut them into rings.
Blanch the broad beans in boiling salted water, drain them and remove the skins.
Put 3 tablespoons of oil in a saucepan and soften the leeks in it without letting them brown; add the broad beans and sauté them for 2-3 minutes, stirring with a wooden spoon; add the potato cubes and sauté them briefly.
Pour in 1 liter of vegetable broth, bring to a boil and cook the broad beans for about 30-40 minutes over moderate heat.
Remove the mixture from the heat, set aside a ladleful of broad beans and pass the rest through a food mill, collecting the purée in the cooking saucepan; add the remaining vegetable broth, heat it gently, add the cream and boil for 2-3 minutes.
Meanwhile, in a pan heat the remaining oil and sauté the pieces of fish seasoned with a pinch of salt and pepper for 2-3 minutes, letting them brown lightly.
Put the broad bean velouté into individual bowls and distribute the prepared fish pieces over it.
Blender
Pan
Italia
| Energy (kcal) | 240.86 |
| Carbohydrates (g) | 5.5 |
| of which Sugars (g) | 2.2 |
| Fat (g) | 17.3 |
| of which Saturates (g) | 10.45 |
| Protein (g) | 15.93 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.3 |
