Recipe: Daniel Galmiche's pan-fried cod loin with white bean purée and garlic crisps

Serves 4

• 8 garlic cloves, unpeeled
• 4 cod loins, skin on, about 150g each, patted dry
• 40g unsalted butter
• 2tbs olive oil

For the white bean purée

• 150g dried butter beans, soaked overnight, drained and rinsed
• 1 carrot, peeled
• 1 shallot
• 1 garlic clove
• 2tbs extra virgin olive oil
• 1tbs chopped flat-leaf parsley leaves
• Finely grated zest and juice of 1 lime

For the garlic crisps

• Sunflower oil, for deep-frying
• 100ml full-fat milk
• 4 large garlic cloves, thinly sliced
• 3tbs plain flour
• Sea salt and freshly ground black pepper

To make the white bean purée, put the soaked butter beans in a saucepan, cover with cold water and bring to the boil over a high heat, skimming any foam that rises to the surface. Add the carrot, shallot and garlic, turn the heat down to a simmer, partially cover and cook for 40 minutes until tender.

While the beans are cooking, make the garlic crisps. Heat enough sunflower oil to deep-fry the garlic to 160°C, or until a cube of bread browns in 45 seconds. Bring the milk to a gentle boil in a small saucepan, add the sliced garlic and blanch for 2-3 minutes until softened slightly but not breaking up. Remove and pat dry with paper towel, discarding the milk. Lightly dust the garlic in the flour, then drop a few slices at a time into the hot oil and fry for 2-3 minutes until golden brown. Drain on paper towel. Season and set aside.

Blanch the eight garlic cloves in a small saucepan of boiling water for 4-8 minutes until softened, then drain, refresh in cold water and pat dry with paper towel.

Season the skin of the cod with salt and pepper. Heat a lidded, non-stick frying pan over a high heat. Add the butter and olive oil and when the butter is foaming, add the cod, skin-side down, and cook for 3-5 minutes until the skin is crisp and golden. Turn the heat down to medium-low, add the blanched garlic cloves, partially cover with a lid and cook for 3-4 minutes. Remove the lid, turn the fish over and cook for a further 2-3 minutes until just cooked through.

Meanwhile, strain the beans, reserving 3-4 tablespoons of the cooking liquor, then discard the carrot, shallot and garlic. Put the beans in a blender with three tablespoons of the reserved cooking liquor and blend to a smooth purée. Add the extra virgin olive oil and blend once more. Add the remaining cooking liquid if the purée is too thick.

Season with salt and pepper to taste, then stir in the parsley, half the lime zest and all the lime juice. Serve the cod on a bed of the bean purée with the buttery garlic sauce spooned over the top. Sprinkle with the garlic chips and the remaining lime zest before serving.

Photography by Yuki Sugiura