Poached Salmon with Green and Yellow Beans
Ingredients
4 sprigs fresh tarragon
2 lemons
4 shallots, peeled, thinly sliced
Four 5-ounce skinless salmon fillets
8 ounces thin green beans, trimmed
8 ounces thin yellow wax beans, trimmed
2 tablespoons butter
2 radishes, sliced into paper-thin rounds
4 sprigs fresh tarragon
2 lemons
4 eschalots, peeled, thinly sliced
Four 155g skinless salmon fillets
250g thin green beans, trimmed
250g thin yellow wax beans, trimmed
30g butter
2 radishes, sliced into paper-thin rounds
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Remove the leaves from the tarragon; reserve the stems. Coarsely chop enough leaves to make 2 teaspoons. Slice 1 lemon into thin rounds.
In a Curtis Stone 12-inch Frypan, combine the lemon rounds, tarragon stems, and one-third of the shallots and add enough cold water to come two-thirds of the way up the sides. Cover and bring the water to a simmer over medium-high heat.
Season the salmon with salt and pepper. Lay the fillets in the pan and add hot water if needed to submerge them completely. Cover, reduce the heat to low, and cook the salmon, without simmering, for about 7 minutes, or until opaque with a rosy center. Using a slotted spatula, transfer the salmon fillets to 4 plates.
Meanwhile, in another Curtis Stone 12-inch Frypan, combine the beans with 1/2 cup water. Cover and steam over medium-high heat for about 3 minutes, or until crisp-tender. Uncover and cook for 30 seconds, or until the liquid is reduced by half.
Remove the pan from the heat. Add the butter, remaining shallots, chopped tarragon, zest and juice from remaining lemon and toss until the butter melts. Season with salt and pepper. Divide the beans among the plates. Garnish with the radishes and serve.
Remove the leaves from the tarragon; reserve the stems. Coarsely chop enough leaves to make 2 teaspoons. Slice 1 lemon into thin rounds.
In a Curtis Stone 30-cm Frypan, combine the lemon rounds, tarragon stems and one-third of the eschalots and add enough cold water to come two-thirds of the way up the sides. Cover and bring the water to a simmer over medium-high heat.
Season the salmon with salt and pepper. Lay the fillets in the pan and add hot water if needed to submerge them completely. Cover, reduce the heat to low and cook the salmon, without simmering, for about 7 minutes, or until opaque with a rosy centre. Using a slotted spatula, transfer the salmon fillets to 4 plates.
Meanwhile, in another Curtis Stone 30-cm Frypan, combine the beans with 1/2 cup water. Cover and steam over medium-high heat for about 3 minutes, or until crisp-tender. Uncover and cook for 30 seconds, or until the liquid is reduced by half.
Remove the pan from the heat. Add the butter, remaining eschalots, chopped tarragon, zest and juice from remaining lemon and toss until the butter melts. Season with salt and pepper. Divide the beans among the plates. Garnish with the radishes and serve.
