Poached Salmon with Cannellini Bean Puree

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.