Poached Pesto Pickerel
INGREDIENTS:
4 cups of green beans, trimmed
1 tbsp butter
Juice of half a lemon
2 large pickerel filets (or cod or haddock), cut in pieces
1/4 cup extra-virgin olive oil
1-2 tsp chili flakes, optional (to taste)
1 cup of heavy cream
1 heaping tbsp of pesto (made with olive oil)
Sea salt & pepper
2 cups of spinach, arugula or both
PROCEDURE:
Make the sauce: Bring the heavy cream to a low simmer and reduce by at least half, about 20 minutes. Stir in the pesto right before serving.
Meanwhile, in a large Dutch oven or pot, heat the olive oil over low heat - about 5 minutes. Season the fish filets with sea salt & pepper on all sides, and place in the oil. Poach for 12-15 minutes, covered, until just flaky.
Half-fill a medium pot with water and bring to a boil. Place a metal strainer or a steaming basket over the pot, and steam the beans until just soft, 5-7 minutes. Drain the water and toss the beans with butter and lemon juice in the same pot. Keep on low to keep warm.
Once cooked, place the fish on paper towel to drain. Divide the greens between 4 plates and then top with beans. Add fish to each plate and finish with the pesto cream sauce.
NOTES:
SWITCH IT UP: Replace the fish with chicken cutlets and adjust cooking time as needed.
ADD SOME CARBS: Serve with a side of cooked, cooled and reheated brown rice or quinoa - best cooked in broth.