Ingredients

Steps

• Simmer the 200ml milk and bay leaf in a saucepan.
• Add the fish and poach for six minutes then remove with a slotted spoon.
• Fry the bacon lardons in oil until crispy.
• Add the sliced onion and garlic and fry for five minutes.
• Pour in 100ml wine and reduce the liquid volume by half.
• Stir in lemon juice, zest, crème fraîche, 440g butter beans, and 150g peas.
• Cook for five minutes while stirring regularly.
• Divide the bean mixture into bowls, top with fish, and garnish with parsley.