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Paul Rowan's Recipe - Fish and Butter Beans with a Welsh Rarebit Topping - 4 Mar

Pan Fried Fish on a Cassoulet of Butter Beans Served with a Welsh Rarebit Topping

For the Cassoulet

Tin of butter beans, drained 50ml lime cordial Tin chopped tomatoes 1 onion fine chopped 1 tsp chopped garlic 100ml white wine or cider vinegar 1 tsp demerara sugar 1 stick celery, finely diced 1 carrot peeled finely chopped 1 bay leaf A few sprigs thyme 1 Tbsp ketchup 1 Tbsp Worcester sauce 1 Tbsp chopped parsley

Saute onion with carrot and celery in a little olive oil for a few minutes. Add garlic,
vinegar and sugar. Turn up the heat and let caramelize a little. Add tomatoes and herbs (except parsley). Simmer for approx 30 mins till reduced to a chutney consistency. Add Worcester and ketchup and season to taste. Remove bay leaf and thyme and add chopped parsley and lime cordial. Finally, stir in drained butter beans.

Welsh rarebit topping

200g grated mature cheddar
100g cream cheese
50ml Worchester
50ml black beer
1 Tbsp Dijon mustard
2 egg yolks
75g brioche crumbs
50 ml cream

Mix all ingredients together till combined.


400g fish fillet groper, tarakihi or trumpeter cut into 100g pieces and marinated in olive oil with a splash of lime cordial and seasoning.
Wash and sauté 1 bunch of spinach for a few minutes in butter till just wilted. Season with Maldon salt, lemon pepper and a pinch of nutmeg.

To finish

Pan sear fish fillets for approx 1 min on each side till just firm to touch. Rest for a minute then top with welsh rarebit topping and grill under a hot grill till brown and bubbling. Meanwhile put 3-4 spoons full of the bean cassoulet onto a plate and top with squeezed out spinach and finish with the glazed fish.

Onion Tarte Tatin with Glazed Goats Cheese Log


1 Puff pastry sheet cut into 4 squares
2 onions peeled and cut across the grain
60 g castor sugar
50g butter
Tablespoon balsamic
Balsamic reduction for garnish
Mesculin lettuce
Balsamic and olive oil dressing
150 g goats cheese log


Using individual flan dishes or one large one slightly bigger than onions

Sprinkle sugar onto base of dish add balsamic and  butter push onions down onto butter

Using pastry squares place one on top of each onion  and fold round pastry tucking folds around and under onion

Bake at 210degC for approx 25-30 mins till pastry is risen and golden remove from oven and with a plate placed on top of dish invert to remove so that the onion is now on top with the pastry underneath

Slice goats cheese 1-2 inch thick and place on top of onion and grill till cheese is melted

Serve on a cushion of mesculin tossed in olive oil and balsamic and balsamic reduction