Grilled salmon with Cassoulet

Description

Cassoulet (Cassoulet) - French thick soup of beans with roots, vegetables and herbs. This is a particularly popular dish in the South of France, stewed or as a standalone side dish or with meat to a state of stew. The name comes from the high-temperature ceramic dish "of Kassel" or "cassolette" which is stewed beans. I suggest you try the cassoulet fish broth with fragrant roasted salmon with Basil!

Ingredients

Salmon

400 g
Beans

1.5 cup
Carrots

1 piece
The Apium graveolens Dulce

2 piece
Garlic

2 tooth
Tomato

1 piece
Green onions

3 piece
Salt
Olive oil
Basil
Thyme
Broth

1 cup
The mixture of peppers

1 tsp
Bay leaf

1 piece
Black pepper
Lemon
Greens

Cooking

For those who zamachivaem the beans overnight before cooking, skip this step; I have never soaked, and use the method of double boiling, use a slow cooker - beans, cover with water an inch above the beans and cook in the "cooking" - 40 minutes; Beans it turns out the floor ready;

Salmon to separate from the bone into 2 fillets with the skin;

From bones to cook the broth;

Cut the vegetables coarsely and fry in butter until brown;

The beans put vegetables, chopped onions, peppers, thyme, add broth, salt to taste, add the Laurel;

Then I cooked in multivarka mode "cooking" or "stewing" - 40 minutes;

While preparing cassoulet: Salmon spread on a heated pan with oil, skin side down; Fry until lighten the color of fish from the bottom; season with Salt, sprinkle with Basil and pepper to taste;