Crispy Skinned Pacific Salmon with Cassoulet of Cranberry Beans
Entrée
Chef Tomas Keller
1 tablespoon Canola Oil
Salt and Pepper to taste
2 cups Cranberry Beans (1½ cups if dried - soak for at least 2 hours)***
1 Organic Tomato, peeled, seeded, and chopped
5 cups Water
1 bouquet Garni
4 ounces Salmon, portions scaled
To cook beans, place first six ingredients in a sauce pot. Heat beans over a moderate heat until they simmer. Reduce to low heat and place on a heat diffuser. Continue cooking until beans are soft. Approximately 30 minutes. Remove bouquet garni before serving.
To cook salmon, heat oil in a non-stick sauté pan. Place salmon skin down and sauté until skin side is crispy. Turn to other side and cook until desired temperature is reached.
In a deep plate, add 1/2 cup of the beans and place salmon on top. Garnish with brunoise of vegetables and chervil.
***Also known as barlotti beans, this heirloom bean can be purchased via mail order websites and some specialty stores. A fair substitute for this dish are kidney or navy beans, but for the greatest flavor, use the recommended cranberry bean.***
