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1
For the Bean Ragout: Soak the beans in water overnight.
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2
Drain and reserve.
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3
In a saucepan, heat 2 tablespoons of oil and saute the pancetta until lightly browned.
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4
Add the onions, carrots, and celery and saute until lightly golden brown, about 5 to 8 minutes.
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5
Add the reserved beans, vinegar, stock, bouquet garni, and salt.
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6
Bring to a boil, then lower to a simmer.
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7
Cook until just tender, about 40 minutes.
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8
For the Chanterelles: In a heavy skillet, heat the remaining 2 tablespoons of olive oil.
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9
Add the chanterelles and saute for 5 minutes or until golden brown.
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10
Add the tomatoes and saute another 3 minutes.
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11
Taste and adjust seasoning with salt and pepper.
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12
Vidalia Onion: In a medium saute pan, over high heat, saute onions in olive oil until crisp and golden in color.
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13
Reserve.
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14
For the Sauce: In a saucepan, over medium heat, add oil.
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15
When oil is hot, add shallots and saute until translucent.
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16
Deglaze with sherry and reduce in half.
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17
Add veal stock, cream, and some of the bean cooking liquid and continue to reduce until thick.
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18
Taste, and adjust seasoning with salt and pepper.
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19
For the Fish: Season fish with salt and pepper.
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20
In a non-stick saute pan, heat the olive oil until smoking.
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21
Sear fillets, skin side down for 3 minutes and golden in color.
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22
Add rosemary sprigs to oil.
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23
Turn fish over and cook on other side until translucent.
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24
To serve: divide the onions and place in center of each serving plate.
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25
Add the bean ragout on the side and place the seared fillet in center on top of onions and bean ragout.
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26
Top with the chanterelles.
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27
Coat with sauce.
