Salmon And White Bean Ragout

1. 1

   1. Saute pancetta with small drizzle of olive oil in a sauce pan. Add diced vegetables when pancetta is nearly crispy (about 8 minutes). When onions begin to turn translucent, add wine and reduce by half (about 5 minutes or so). Add cannellini beans and lobster stock. add a little more lobster stock as necessary to maintain a stew consistency.

2. 2

   2. while ragout is simmering, heat a stainless steel pan on med-high. add olive oil and salmon filet (presentation side down). be sure to season with salt and pepper (both sides). add butter to the pan before turning the filet over. baste the seared side with the butter.

3. 3

   3. as salmon is searing, add the cooked green beans and tarragon. add the cream just before the salmon is done to warm through and create a nice creamy, hearty soup consitency.

4. 4

   4. plate ragout then add salmon filet, drizzle a little bit of olive oil and a few turns of the pepper shaker.

* Per serving · 4 servings · Values may vary.