Ingredients – Serves 2

100g of any dried white bean (haircot or navy beans are fine)
1 bayleaf
Vegetable stock (optional)
4 trumpeters, gilled and gutted, heads off (retain for stock)
1 bunch kale
Olive oil
Sherry
Sea salt
2 cloves garlic
20mL sesame oil
Juice of 1 lemon

Method

Puree
Soak white beans overnight in water.
On the next day, strain the beans and put them into pot with 4 times as much water (or veg stock) as beans and a bayleaf.
Cook the beans until very tender (depending on size, between 30-50 mins).
Strain off liquid but reserve it and keep it separate.
Remove the bayleaf, and then puree the beans with 20mL sesame oil, 50mL olive oil and 50-80mL of cooking liquid until a perfect puree consistency is achieved.
Season to taste with sea salt.
The puree will keeps for 3-4 days and can be reheated in a microwave or pan when required.

Fish
Flat grill or BBQ the trumpeters skin side down until golden brown. There is no need to flip the fish. Remove and place on a warm tray and let the residual heat cook until perfect.

Shredded kale
Dice the garlic and add some olive oil.
Coat kale with the dressing and grill or BBQ at the same time as you are cooking the fish.
The kale will not take long to cook. Use your instincts to tell when it is time to remove the wilted leaf.
Add sherry, salt and lemon juice to taste.

Smoky stock
Follow fair fish standard fish stock recipe, but add the same amount of weight of fish bones with smoked fish. Reduce by 4 times as much as normal recipe to intensify the flavour.