Poached Salmon with Cannellini Bean Puree

Ingredients

(serves 4-6):

• 200g cannellini beans
• 250ml chicken stock
• Salt and freshly cracked black pepper, to taste
• ½ bunch fresh thyme, chopped
• 50g almonds
• 2 x 200g portions salmon, skin off
• 1 litre water
• 100ml mirin
• 2 star anise
• 4 peppercorns
• 1 head broccoli cut into small flowerettes
• 3 teaspoons olive oil

Method

1. In a small bowl filled with cold water soak the cannellini beans overnight.
2. Drain the cannellini beans. Using a small saucepan filled with chicken stock boil the cannellini beans until softened and cooked through.
3. Drain the water from the cannellini beans and place in a food processor. Puree until smooth. Season with salt and pepper and freshly chopped thyme.
4. Preheat oven to 180c. Place almond flakes on a tray in the oven and bake until golden brown. Set aside to cool.
5. In a large pot boil 1 litre of water with mirin, star anise and peppercorns. Turn off the heat and add the salmon fillet for approximately 6-10 minutes until cooked through.
6. Steam broccoli for approximately 3-4 minutes or until just cooked.
7. On a plate smear the cannellini bean puree, arrange the broccoli over the puree, top with salmon and sprinkle over toasted almonds. Drizzle with olive oil.

• dinner
• salmon
• seafood