White Bean Puree with Orange Salmon

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)

White bean puree:

Orange salmon:



A bean recipe for every taste:

White bean puree: Soak the white beans in cold water for two days and then peel them. Heat the olive oil in a saucepan and sauté the shallots briefly. Add the beans and the chicken stock. Season with salt and pepper, add rosemary and thyme and simmer for 1 1/2 hours. Then add the whipped cream and make repeatedly for half an hour. Finally, remove the rosemary and thyme and finely grind the rest in a moulinette.

Orange salmon: Make a viscous pickle with salt, sugar, oil, mustard, coriander, orange paste and dill. Brush the wild salmon fillet with the pickle and top with fresh orange slices. Marinate for about 24 hours. Then remove from the marinade, pat dry well and cut into thin slices.

Serve: Divide the bean puree evenly among plates while warm, arrange the salmon on top and garnish with dill sprigs.

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