Pan-Seared Salmon with Flageolet Beans

If using dried beans, drain the soaked beans and rinse well. Pat the salmon fillets completely dry with kitchen paper, then score the skin at 2cm intervals with a sharp knife to prevent curling. Season the flesh side generously with salt and pepper; set aside at room temperature.

If using dried beans — cook the beans first: place them in a large saucepan with the whole garlic clove, bouquet garni and enough cold stock to cover by 5cm. Bring to a boil over high heat, skim any foam, then reduce to a steady simmer and cook for 45–60 minutes until completely tender. Drain, discard the garlic and bouquet garni, and reserve 200ml of the cooking liquid. Skip to step 4 if using tinned beans.

Warm 1 tbsp olive oil in a wide sauté pan over medium heat. Add the onion, celery and carrot with a pinch of salt and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.

Add the sliced garlic to the softened vegetables and cook for 1 minute, stirring constantly, until fragrant.

Pour in the white wine and cook for 2–3 minutes until almost fully reduced.

Add the cooked or tinned beans plus 200ml of reserved bean liquid or stock. Simmer over low heat for 10 minutes until the beans are very creamy and the liquid has reduced by half, then stir through the Dijon mustard, crème fraîche, 1 tbsp butter and half the chopped herbs. Season to taste and keep warm over the lowest heat.

Heat the neutral oil in a heavy stainless-steel or cast-iron skillet over high heat until the oil just begins to smoke. Lay the salmon fillets skin-side down, pressing each gently with a spatula for the first 30 seconds to maintain full skin contact. Cook for 4 minutes until the skin is deep golden and the flesh has turned opaque two-thirds of the way up the side.

Flip the salmon and cook on the flesh side until a meat thermometer inserted into the thickest part reads 63°C — about 90 seconds to 2 minutes. Remove from the pan and rest for 2 minutes; the fillet will stay close to 63°C during this brief rest.

Remove the pan from the heat, add the remaining 1 tbsp butter and a splash of stock, and swirl to form a light pan jus.

Spoon the flageolets into the centre of four warmed shallow bowls. Lay a salmon fillet skin-side up on each portion, drizzle with the pan jus, and finish with the remaining chopped herbs and a pinch of flaky sea salt.