Grilled salmon with borlotti beans and ‘nduja

servings4
1 hour 45 minutes

Ingredients

Salmon and borlotti beans

  • 4 salmon fillets, each weighing 180g
  • 350g of borlotti, fresh
  • 50g of shallots, halved
  • 50g of carrots, halved
  • 50g of celery, cut into 4
  • 15g of thyme
  • 50g of 'nduja
  • 15g of garlic, sliced
  • 1 handful of chervil leaves, for garnish
  • salt
  • pepper

Salsa verde

  • 20g of egg white
  • 150g of bread, stale
  • 100ml of white wine vinegar
  • 400g of flat-leaf parsley
  • 30g of anchovies
  • 30g of capers
  • 30g of pickled onion
  • 20g of pickled cucumber
  • 500ml of olive oil

Method

1
To begin, add the borlotti beans to a large pan with the shallot, garlic, carrot, celery and thyme, then cover with cold water. Bring to the boil then turn down the heat and simmer for 1 hour. Once the borlotti beans are ready, remove the pieces of shallot, celery and carrot and add the 'Nduja. Stir through until the mix has a soup-like consistency. Keep warm until ready to serve
  • 350g of borlotti, fresh
  • 50g of shallots
  • 50g of celery
  • 15g of thyme
  • 50g of 'nduja
  • 15g of garlic, sliced
  • 50g of carrots, halved
2
For the salsa verde, cook 2 eggs until hard boiled, peel and remove the yolk. Soak the stale bread in the white wine vinegar for 30 minutes. Meanwhile, and one at a time, finely chop all of the ingredients, including the egg whites. Add to a bowl and mix until combined
  • 20g of egg white
  • 150g of bread, stale
  • 100ml of white wine vinegar
  • 400g of flat-leaf parsley
  • 30g of anchovies
  • 30g of capers
  • 30g of pickled onion
  • 20g of pickled cucumber
3
Add the olive oil and stir through. The sauce will keep for 24-48 hours in the fridge, but is best served fresh
  • 500ml of olive oil
4
Once ready to serve, season the salmon with salt and pepper. Grill the salmon inside the Josper or under a very hot grill for a couple of minutes on each side. If using a Josper, ensure it is preheated to 350˚C
  • pepper
  • salt
  • 4 salmon fillets, each weighing 180g
5
Place the salmon onto plates and spoon the borlotti beans with 'Nduja around and over the top of the fish. Add a spoonful of salsa verde to each plate and garnish with chervil before serving
  • 1 handful of chervil leaves, for garnish