Roast salmon with beans and fennel

Method

1 Soak the beans in cold water overnight. Bring them to the boil in fresh water, skim and add the finely pared zest of 1 lemon and the bouquet garni. Simmer gently until the beans are very tender but not breaking up – 1-2 hours depending on the type and age of the beans. Only then, add a tablespoon of salt and leave to cool in the cooking liquid. Drain, discard the lemon zest and bouquet garni, and put the beans in saucepan.

2 Salt the fish and let it stand for 30 minutes before cooking. Heat the oven to 230ºC (450ºF) gas mark 8.

3 Cut the fennel bulbs from top to bottom in 5mm slices and arrange them in a single layer on an oiled metal baking sheet. Brush with oil, sprinkle with salt and bake for 15 minutes, or until cooked and coloured.

4 Dry the fish with kitchen paper, brush with oil and arrange, skin side down, on a shallow baking tray. Roast, uncovered, for 7-10 minutes, depending on the thickness of the pieces and how well done you like it. 

5 Add two tablespoons of the oil to the beans and the finely grated zest of the second lemon. Heat them through slowly and add more salt, if needed, and some black pepper.

6 Mix 1 tablespoon of lemon juice with ½ teaspoon salt, then stir in the remaining oil and chopped herbs. Divide the fennel slices between four hot plates and top with a spoonful of beans and a piece of fish. Spoon the herb sauce around the beans and the heat of the plates will warm it sufficiently. Finish with a few flakes of salt and a sprig of fennel or chervil.

Recipe by Shona Crawford Poole