Marinated salmon with garlic cream and sautéed green beans

For the marinated salmon:

• Clean the salmon, take the fillets and cut them into pieces of 25-30 g each (two or three pieces per portion).
• Season and place in a heat proof container. (unalterable)
• Mix all the ingredients together and heat at 65º C. Place the salmon pieces with the skin facing upwards and let rest for 3-5 minutes. The temperature mustn’t reach 70º C because the salmon pieces have to be slightly raw. Let chill.
• The marinade must cover the fish and allow to marinate for 3 days.

For the beans:

• Prepare a white stock.
• Boil the beans.
• Chop the garlic into brunoise.

For the decoration:

• Prepare a vinaigrette of sunflower oil (the same oil used to cook the garlic) and reduced balsamic vinegar.
• Chives cut into strips.

For the garlic muslin.

For the vegetables bouquet and vinaigrette.

SETTING-UP

• Sauté the beans with the garlic and the stock.
• Cool the marinated salmon.
• Place the beans on the middle of the plate, and place the salmon well drained on top.
• Dress with the garlic cream.
• Decorate with the balsamic vinaigrette and the chives.

 OPTIONAL: You can place a bouquet of vegetables dressed next to the salmon.