Scandinavian-Style Rare-Cooked Salmon With Fava Beans And Peas

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter - thinly sliced,
		Plus additional for greasing casseroles
4		Very fresh salmon fillets - (7 oz ea)
		Fine sea salt - to taste
		Freshly-ground white pepper - to taste
3/4 cup	177ml	Shelled small peas
24		Shelled fava beans - skinned
12		Snow peas - cut across
		Into thin strips
4 teaspoons	20ml	Julienned bacon
4		Scallions (white part) - quartered lengthwise
1/2 cup	118ml	Shredded iceberg lettuce
2 cups	474ml	Fish Fumet - see * Note
4 cups	64g / 2.3oz	Fresh mint sprigs, plus 8 leaves - chopped (small)

Recipe Instructions

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

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.)

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.

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

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9358) - from the TV FOOD - NETWORK

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