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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) (see notes below)
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.
Cranberry beans are 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.