INGREDIENTS

480g salmon fillet
2 tbsp olive oil
 

For the crust:

2 eggs
20 g black olives, stoned
15 g flaked almonds, roasted
100 g fresh green beans
150 g dried beans (white, black or pinto - mix to taste)
60 g dried tomatoes, finely chopped
2 sprigs each of parsley and lovage
200 g cream
100 ml vegetable stock
1 tbsp butter

HOW TO MAKE IT

1. The beans must be soaked in advance overnight in cold water. Cook in salted water for about 20-30 min.
2. Blanch the fresh green beans for about 1-2 min. and then halve them.
3. Put the cream and stock into a pot and bring to the boil. Allow to reduce by half. Add the beans and the finely chopped parsley and lovage together with the dried tomatoes. Allow to reduce again.
4. For the coating, finely chop the olives and mix with the almonds and eggs. Turn the salmon fillet in the coating and, in the meantime, heat 2 tbsp of olive oil in a non-stick frying pan. Fry the fillets for about 4 min. on each side.
5. Serve the beans on four warmed plates and arrange the salmon fillets on top.