Salmon and broad beans can be found on the plates and tables at homes and restaurants almost everywhere in the World.
Here is an easy recipe I found in my notes. It was both inspired by Japanese and French Cuisines, but definitely with a twist of the latter:
Parmentier de Saumon et Puree de Feves/Salmon Parmentier and Broad beans Hash!
INGREDIENTS:For 4 persons
-Salmon fillet (skin peeled off): 400 g
-Broad beans (peeled): 500 g
-Unsalted Butter 50g
-Hazlenut powder: 4 tablespoons
-Seasme oil: a few drops
-Ground pepper and fine salt
-Preheat oven to 210 degrees Celsius
Put the salmon on an oven dish. Sprinkle with salt and pepper.
Cover a piece of foil paper and bake for 15 minutes
-During that time Heat a big pan full of salte water and cook the broad beans for 5~6 minutes.
Take care not to overcook!
-Drain the broad n\beans and mash them roughly witha fork inside a bowl. Add a few dops of seasme opil and a little pepper and mix.
-Fiil 4 glass cups with the broad beans has, then add the cooked salmon (after having brol\ken it into large flakes).
-Sprinkle the hazlenut powder over the top. Add a dollop of butteron top.
Grill it in the oven so as to gratine it for a few minutes.
Serve with a sprig or two of flat Italian parsley.
NOTE: Keep a few whole broad beans and mix them with the hash for better effect!
-Accompany it with a wine from my home:: Rully white (Cote Chalonnaise)!