Salmon Fillet on Kale with a Pernod Cream Sauce and Cannellini Beans
Click picture for larger version.
Pan fried Salmon Fillet served on Kale and surrounded with a great Pernod Cream Sauce and Cannellini Beans was just very nice
a nice sized salmon fillet per serving Picture , these were nice Alaskan Sockeye
- Season the salmon fillets generously with fresh black pepper, salt and lemon juice. Chop the kale discarding stalks etc., wash in a colinder under the tap and put in a steamer. Wash the cannellini beans in a sieve under the tap, prepare according to instructions on the tin if necessary and put to one side.
- Put the kale steamer on. Put a smear of olive oil in a non-stick frying pan over a medium/high heat and add the salmon skin side down. Fry the fillets for three or so minutes, turn and fry another minute and then put in the oven in an ovenproof dish at 300°F/150°C/Reg2.
- Put three tablespoonfuls of Pernod in a soup ladle over a flame, when it lights add to the salmon frying pan and flame for a minute or so. Pour in 300ml single cream and stir well, add the cannellini beans then season with salt and fresh black pepper and heat through.
- Spoon some kale on to serving dishes, place a salmon fillet on top and a lemon slice, spoon around the cream sauce and serve Zoom
Notes: No need to be worried about the pernod it just lightly flavours the cream sauce in a very nice way that goes excellently with fish.
References: Inspired by a dish in The Garrison in Bermondsey Link , but their presentation was a lot better!
Categories: cmain cfish csalmon ckale Recipe Id: r4770