ORIGINAL INVINOVERITAS RECIPE
Creamy salmon and green beans
- Servings
- 2
- Preparation
- 10 minutes
- Cooking
- 15 minutes
Approximate times; adjust to ingredient size and your equipment.
The bottle to serve alongside
Jean Dellac · Pays d’Oc IGP ChardonnayThe creamy sauce calls for a white with body and freshness; it matters as much as the salmon in this pairing.
Vintage and availability to be confirmed. Adjust this editorial pairing to the actual bottle.
Ingredients
- 2 salmon fillets, 150 g each
- 300 g green beans, 100 ml cream
- 1 shallot, 1 tbsp olive oil
- Dill, salt, pepper, a few drops of lemon
Steps
- Boil the beans for 8–10 minutes, then drain.
- Heat the oil. Sear salmon skin-side down for 3 minutes; turn and cook for 3–5 minutes depending on thickness, until cooked through. Set aside.
- Soften the chopped shallot in the pan for 2 minutes. Add cream and dill; warm for 2 minutes. Season, add a little lemon off the heat, and serve with fish and beans.
Cooking with this style of wine
For the pan, choose a simple dry wine of this colour: the actual bottle’s profile still needs checking. There is no need to use this bottle for cooking.