|
Roasted Salmon with Pancetta, Flageolets, Pinot Noir and Sautéed Fresh Local Beans
Flageolet Beans
4 cups water (for overnight soaking)
1 cup flageolet beans
4 cups water
1/8 cup yellow onion, chopped
1/8 cup celery, chopped
1/8 cup carrot, chopped
1 bay leaf
4 x 4 piece of cheesecloth
Do not use salt (this will make the beans tough)!
Soak bean overnight in medium size bowl with four cups of water.
Wrap the celery, carrot, onion and bay leaf in the cheesecloth and tie the ends together.
Place the soaked beans and the vegetables wrapped in the cheesecloth into a pot with the water. Bring to a boil, reduce to a simmer and cook the beans until they become tender, 1 to 2 hours. Drain the beans. Cool and reserve.
Flageolet Beans & Pancetta
11 ounces Pinot Noir
6 ounces chicken stock
4 ounces pancetta, diced
6 tablespoons cold butter, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup onion, diced
1/8 cup garlic, chopped
2 cups flageolet beans, cooked
3 sprigs of fresh thyme
1 bay leaf
In a medium saucepan over medium heat add wine and reduce wine by two-thirds. Add chicken stock and bring to a simmer. Remove from heat and reserve. In a deep saucepan over medium heat cook diced pancetta until all fat is melted and pancetta is slightly crisp. Drain and reserve. Add butter to deep saucepan and sauté carrot, celery, onion and garlic over medium heat for 4 minutes. Add cooked pancetta, beans, thyme, bay leaf and wine mixture. Simmer 10 minutes. Remove from heat.
Roasted Salmon
4 each 6.5 ounce pieces of salmon
2 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons ground black pepper
Pre heat oven to 375 degrees F. In a large frying pan over medium high heat, heat olive oil. Season both sides of salmon with salt and pepper. Sear salmon on top side about 2 minutes. Carefully flip salmon over. Add bean mixture to pan and simmer 2 minutes. Place frying pan in oven and cook 9 minutes. Serve Immediately.
