Broad bean purée with fennel, sea bream and peperoni cruschi – a Mediterranean fusion dish
Try this Mediterranean fusion dish with creamy broad bean purée, fresh fennel salad, perfectly fried sea bream and crispy peperoni cruschi. Inspired by the flavours of Matera, Puglia and Santorini.
A culinary journey between southern Italy and the Greek islands
Broad beans are a staple in southern Italian cuisine. In Matera, I tasted them in their purest form: fave e cicorie, a creamy purée served with bitter wild chicory. In Puglia, they're often served with cime di rapa, and in Sicily, they're known as macco di fave, which is made with fennel. But I love broad beans in general, not just Italian ones. In Santorini, I had this amazing broad bean purée with capers and olive oil, so smooth and creamy.
I got the idea for this dish when I was thinking about those Mediterranean memories. It's a bit of a mash-up of the two cultures: a creamy broad bean purée, fresh fennel salad, fried sea bream and a topping of capers and peperoni cruschi. A plate full of sun, sea and flavour – delicious with crusty bread and a glass of chilled white wine.
My recipe for 4 people
This recipe is all about the flavours of the Mediterranean, with a focus on simplicity, refinement and character. Great for a sunny lunch or a fancy dinner.
Tip: in Italy, they often use a pignatta (a terracotta pot) to make broad bean purée, as it makes sure the cooking is nice and even. No pignatta? Use a thick-bottomed pan.
Ingredients:
For the purée:
- 500 g dried shelled broad beans
- 1 onion, finely chopped
- 1 clove of garlic
- 1 bay leaf
- Extra virgin olive oil
- Salt and pepper
For the fennel salad:
- 1 fennel bulb
- Juice of ½ lemon
- Extra virgin olive oil
- Salt and pepper
Other:
- 4 sea bream fillets
- Salt and pepper
- 4 peperoni cruschi
- Capers
- Extra virgin olive oil
- 4 lemon wedges
- Crispy bread
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Step 1: Broad bean purée
Soak the beans overnight in cold water. Rinse them. If you are using unpeeled broad beans, peel them now before cooking. Fry the onion and garlic in olive oil until soft. Add the beans, fry briefly and add warm water and the bay leaf. Cook slowly and skim regularly. Only add salt when the beans are almost cooked. Drain, reserving some of the cooking liquid, remove the bay leaf and blend to a smooth purée. Add a little cooking liquid if necessary to achieve the right texture. Season to taste with salt and pepper.
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Step 2: Crispy fennel salad
Slice the fennel paper-thin with a mandoline and place in ice water until crisp. Dry well and mix with lemon juice, olive oil, salt and pepper.
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Step 3: Sea bream
Season the fillets with salt and pepper and fry them skin-side down in a hot pan for a few minutes. Turn them over and continue frying until the fish is just cooked.
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Step 4: Finishing
Spread a layer of broad bean purée on each plate and drizzle with olive oil. Place the fish on top, followed by a dollop of fennel salad. Crumble the peperoni cruschi over the top. Finish with capers, a drizzle of olive oil, lemon and crispy bread.
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