Olive Oil Poached Scottish Salmon with Fresh Fava Bean and Sauce Beaumaniere

Recipe courtesy of Chef Nicholas Elmi, Le Bec Fin


1ea 6 oz fillet of Salmon
4 cups of Olive Oils
½ cup fava bean, peeled, blanched, peeled
2 roma tomatoes, blanched, peeled, deseeded, small diced
4 leaves basil sliced thin
2 tbl red onion fine dice
1 tbl sherry vinegar


  1. Make the sauce the day before.
  2. In a small bowl combine the diced tomato, basil, onion, sherry vinegar and 3 tbl of olive oil.
  3. Gently mix together.
  4. Cover and Place in the refrigerator so the flavors can mature.
  5. Season the salmon with salt and white pepper and set aside.
  6. Place the olive oil in a shallow pot with enough oil to cover the salmon, put on medium heat until it reaches a temperature of 140F.
  7. Add the salmon and let cook for three minutes.
  8. Flip Over and Cook for three more minutes for Medium Rare.
  9. While the Salmon is Cooking, put 1 tbl of butter, the fava beans, salt and pepper in a small sauce pot.
  10. Heat on high until boiling.
  11. In a serving bowl put down the warm fava beans, place the salmon on top, dress the whole salmon with the Beaumaniere Sauce
Contact Us