You may also like
Categories:
salmon filet carrot celery onion shallot green beans beans tarragon white wine lobster extra-virgin olive oil heavy cream butter salt pepper
Viewed: 40 - Published at: 5 years agoIngredients
- Salmon filet
- 1 carrot (chopped)
- 1 celery (chopped)
- 1/2 med. onion (chopped)
- 1/2 med. shallot (chopped)
- 1 or 2 slabs pancetta(chopped)
- 1/2 cup green beans (haricot variety, halved)
- 1/2 can of Cannellini beans (drained)
- 1 tbsp fresh tarragon (chopped)
- 1/2 cup white wine
- 1/2 cup lobster stock
- extra virgin olive oil
- 2 oz heavy cream (or half/half)
- butter
- salt
- pepper
Method
- 1. Saute pancetta with small drizzle of olive oil in a sauce pan. Add diced vegetables when pancetta is nearly crispy (about 8 minutes). When onions begin to turn translucent, add wine and reduce by half (about 5 minutes or so). Add cannellini beans and lobster stock. add a little more lobster stock as necessary to maintain a stew consistency.
- 2. while ragout is simmering, heat a stainless steel pan on med-high. add olive oil and salmon filet (presentation side down). be sure to season with salt and pepper (both sides). add butter to the pan before turning the filet over. baste the seared side with the butter.
- 3. as salmon is searing, add the cooked green beans and tarragon. add the cream just before the salmon is done to warm through and create a nice creamy, hearty soup consitency.
- 4. plate ragout then add salmon filet, drizzle a little bit of olive oil and a few turns of the pepper shaker.
