Grilled salmon with borlotti beans and ‘nduja

by Francesco Mazzei
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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

  • 1 egg
  • 15g of bread, stale
  • 10ml of white wine vinegar
  • 40g of flat-leaf parsley
  • 1 tsp anchovy fillets, chopped
  • 1 tsp capers
  • 1 tsp pickled onion, chopped
  • 1 tsp pickled cucumber, chopped
  • 50ml 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 1 egg until hard boiled, peel and remove the yolk. Soak the stale bread in the white wine vinegar for 30 minutes. Meanwhile, finely chop all of the ingredients, including the egg white. Add to a bowl and mix until combined
  • 1 egg
  • 1 tsp anchovy fillets, chopped
  • 1 tsp capers
  • 1 tsp pickled onion, chopped
  • 1 tsp pickled cucumber, chopped
  • 15g of bread, stale
  • 10ml of white wine vinegar
  • 40g of flat-leaf parsley
3
Add the olive oil and stir through. The sauce will keep for 24-48 hours in the fridge, but is best served fresh
  • 50ml 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