Wild Salmon with White Pigna Beans and Chanterelle Mushrooms in Tomato Sauce

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Instructions

Step 1: Salmon

Trim the salmon steaks to make them identical, and remove the skin as well as the fat on the outer part of the fillets. Season with fleur de sel.

Heat a cast-iron skillet with a little olive oil, and sear the salmon steaks on the presentation side. Brown on all sides, add a dab of butter, and finish cooking by constantly basting them with frothy butter.

When the internal temperature reaches 101°F (38°C), remove from the pan and let rest for a few minutes.

Step 2: Vegetables

Shell the fresh beans. Place in a pan and cover them with cold water, then bring to a boil, skim and add a muslin pouch containing the sage leaf, the rosemary, and the white peppercorns. Simmer gently for about 1 hour and season three quarters into the cooking time with salt.

Stalk the small basil leaves.

Remove the gritty part from the chanterelle mushrooms, delicately scrape the stems if necessary and clean in several basins of water to eliminate all the sand. Drain in a sieve, and sear them in a heated cast iron skillet with a little olive oil. Season lightly with salt, and finish cooking the chanterelles through without browning them.

Drain the wedges of oven-dried tomatoes and mash with a fork.

Remove the aromatics from the cooking beans. Drain the beans, remove the thick skin around them, and place in a saucepan over a low heat. Add the mashed confit tomatoes and the tomato juice, then add the beans and coat well with this sauce.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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