Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Unsalted butter - thinly sliced,

  2. Plus additional for greasing casseroles

  3. 4 Very fresh salmon fillets - (7 oz ea)

  4. Fine sea salt - to taste

  5. Freshly-ground white pepper - to taste

  6. 3/4 cup 177ml Shelled small peas

  7. 24 Shelled fava beans - skinned

  8. 12 Snow peas - cut across

  9. Into thin strips

  10. 4 teaspoons 20ml Julienned bacon

  11. 4 Scallions (white part) - quartered lengthwise

  12. 1/2 cup 118ml Shredded iceberg lettuce

  13. 2 cups 474ml Fish Fumet - seeNote

  14. 4 cups 64g / 2 1/3oz Fresh mint sprigs, plus

  15. 8 leaves - chopped (small)

Instructions Jump to Ingredients ↑

  1. * Note: See the "Fish Fumet" recipe which is included in this collection.

  2. Butter 4 individual, shallow, flame-proof casseroles and set aside. Trim and discard the thin belly section from the salmon fillets and season the fillets on both sides with salt and pepper. Place the salmon in the center of the casseroles and surround the fillets, in this order, with the peas, fava beans, snow peas, bacon, scallions and lettuce. Season the vegetables with salt and pepper. Lay the butter slices over the vegetables. (Recipe may be made ahead to this point several hours ahead; cover and chill.)

  3. Pour the Fish Fumet into the dishes and place each dish on top of a stove burner turned to high heat. Bring the fumet to a boil. Lower the heat to medium-high and cook for 5 minutes, until a metal skewer inserted into the center of the salmon for 5 seconds feels barely warm when touched to your lip; the salmon will be rare.

  4. Sprinkle the chopped mint over the vegetables and lay the mint sprigs on the salmon. Put the casseroles on serving plates and serve immediately.

  5. This recipe yields 4 servings.


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