Bon Appetit/August 2003

Cod with Flageolet Beans and Tarragon Mayonnaise
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8-1/2 cups water 1 cup dried flageolet beans 4 shallots, chopped
1 teaspoon salt 3/4 cup mayonnaise 6 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh tarragon 2 teaspoons tarragon vinegar 1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce 1 cup dry white wine 4 6-ounce cod fillets
2 plum tomatoes, seeded, chopped 1 tablespoon drained capers pinch of cayenne pepper



1 Bring 5-1/2 cups water, beans, and half of shallots to boil in heavy medium saucepan. Reduce heat to medium-low and simmer 45 minutes. Add 1 teaspoon salt and simmer until beans are tender, about 30 minutes. Drain.
2 Mix mayonnaise, 4 tablespoons oil, tarragon, 1 teaspoon vinegar, mustard, and hot pepepr sauce in bowl.
3 Bring remaining 3 cups water and wine to boil in large skillet. Add fish; bring just to boil. Remove from heat. Cover; let stand until fish is opaque in center, about 10 minutes.
4 Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add remaining 2 shallots; saute 2 minutes, then add beans, tomatoes, and 1 teaspoon vinegar. Saute just until heated through, about 3 minutes.
5 Divide bean mixture among plates. Using slotted spatula, remove fish from poaching liquid and place atop beans. Mix 1 tablespoon poaching liquid into mayonnaise to thin. Top fish with mayonnaise. Sprinkle with capers and cayenne.

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