Beans, Greens, and Crispy Trout

with salsa verde

Most of the meals I make don’t take longer than 30 minutes to cook. It isn’t how I label my cooking as I’m in no rush - I just enjoy cooking meals that come together quickly as they tend to be absorbing and give me a break from thinking.

I often transfer pans from stovetop to the oven both to achieve even cooking and also free up space on top to prepare the other elements of the meal. The usual suspects are lardons for deep savouriness, sweet leeks, tender beans, and lots of spring greens. A simple salsa verde - whose recipe changes and adapts to whatever it’s going with.

A note - I like to have the opening shot of my videos show the hero ingredient of the dish, however, it often isn’t the first thing I would start cooking in the actual recipe. For this, I would start with the process of making the beans and salsa verde, set them aside, and cook the fish, then warm up the beans before I’m ready to serve.