Category Archives: Beans

Wild Alaskan Sockeye Salmon with Opal Basil/Kalamata Olive Puree, Beans!, and Salmon Chicharron

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Sockeye salmon skin is taken off the fish then deep fried and topped with salt and pepper when it comes out.  Salmon is sauted skin side down (skin was removed at this point, just giving you detailes) then placed in the oven to finish.  The opal basil and kalamata olive puree has a little bit of white wine vinegar, olive oil, and herbs.  The beans are three different colors…..yellow, green, and purple (purple lost its color but I intend to address that problem in a few days).  Beans are blanched, shocked, then warmed in warm salty water.  Made a sauce for the beans to soak up which consisted of Italian purple garlic, brown butter, salt, pepper, thyme, and oregano.  The salmon chicharron is crushed and spread on the sauced salmon and spread throughout the plate.

Beans and opal basil are from the West Seattle Farmers market.  Fish is from Pike Place Market.

“Eric, that plate looks too cluttered”.

Hey, I don’t remember you paying for anything and since when did you start critiquing my dishes?!?!?

(Fight with the voices in my head)

Eric

Cannellini Bean, Sous Vide Sauce, and Linguica Stew

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I went down to the West Seattle farmers market this past weekend and I saw these beans and I knew I needed to do something great with them. I love beans! I grew up on them so when I have a chance to work with some great quality varieties my mind starts racing to figure out a way to make them amazing.

(soaking in water)

It doesn’t take much but you know me, I’m crazy and I like to do a billion things at once even when I’m doing something as simple as a stew.

First I took the beans and soaked them overnight. I placed them in a stock pot then simmered them until they were 80% soft.

I had a sous vide sauce ready that was made last week and was ready to go.  It consisted of tomatoes, fresh parsley, fresh oregano, fresh basil, leeks, olive oil, salt, pepper, and anchovy.

I had a bit of linguica hanging out in the refrigerator so I started rendering it lightly in olive oil.  I deglazed the pot with red wine then added salt, pepper, anchovy paste, then the sauce, and finally the beans that I drained.  The last 20% of cook time for the beans would allow them to soak up the sauce. Low and slow is the key with this one.

Eric