Recipe: Pan-fried sole fillets and marsh beans

1- Shell your mogettes, then rinse them with water.

2- In a casserole, put a knob of salted butter, let it melt then add the lardons, brown them a little, then pour in your diced vegetables and shallots, let them sweat for 5 minutes then add your beans, cover with cold water 5cm above, bring to a boil, add your tea ball. Cooking: from 45 minutes onwards test them and salt them with a little sea salt.

3- 15 minutes before your guests arrive, in a large skillet place a good piece of butter with a little olive oil, when the mixture becomes foamy, place your sole fillets, salt, pepper, cook 4 minutes on each side they should be well browned when you flip them, add to the skillet your garlic petals which you will add on top of each fillet at the end of cooking.

4- Remove your sole fillets to a platter to keep them warm in the oven at 90° (th 3)

5- Return to the same skillet, heat it then deglaze with your beans which you will put with a little cooking juice, check the seasoning and let it boil for 4 minutes like this.

6- Serve on hot plates the beans which you will top with the sole fillets, with just a few drops of lemon.
* I prepared this recipe with the first mogettes from Vendée which came from my friend market gardener settled in the Poitevin Marsh, you can of course make this recipe with Tarbais beans, Cocos de Paimpol or with magnificent Soissons Beans.