Confierter Hamachi auf Tomaten-Bohnensalat mit Kresse-Garnitur

Confit hamachi on tomato and bean salad

45 minutes

Mittel

3 people

Confit Hamachi is gently cooked in oil at a low temperature – this makes it incredibly tender and gives it a fine, deep flavor. Combined with a fresh tomato and bean salad, it becomes a light summer dish with depth. By the way, the flavored oil can also be used in many different ways.

Ingredients

3 hamachi fillets, 100 g each
400 g green beans (fresh)
400 g cocktail tomatoes
200 ml extra virgin olive oil
30 ml white balsamic vinegar
1 sprig of rosemary
2 cloves of garlic, crushed
Coarse sea salt
Freshly ground pepper
Cress for garnish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also in the kitchen. This recipe is written by him.

Preparation

Let the hamachi fillets thaw in the refrigerator overnight and remove them from the refrigerator about 15 minutes before cooking so that they reach room temperature.
Place the fillets in an ovenproof dish that is as small as possible – ideally so that they just fit and as little oil as possible is needed. Cover with olive oil, add the rosemary sprig and the two crushed garlic cloves.
Cook in the oven at 90°C for approx. 25 minutes – the fish should not brown, but only cook gently in the covered oil.
For the vegetable side dish, cook the 400 g of green beans in plenty of salted water for approx. 10 minutes, then immediately rinse them in ice-cold water so that they retain their color and firmness. Cut the 400 g of cocktail tomatoes in halves or quarters, depending on their size.
Mix some of the confit olive oil (approx. 3–4 tablespoons) with 20 ml of white balsamic vinegar. Season to taste with salt and pepper. Mix the beans and tomatoes with the dressing and divide between three plates.
Carefully lift the confit hamachi fillets out of the oil and arrange them on top of the salad. Garnish with a little cress and drizzle with a few drops of the confit oil, if desired.

Tip: Frozen beans also work well—they only need a few minutes to cook. The flavored olive oil from confit is too good to throw away! It is ideal for other dishes—for example, for a dressing, mashed potatoes, or for gently sautéing vegetables or fish.