(Approx 4-6 people)
Ingredients for the Salmon Part
6 Ugie honey smoked salmon fillets
12 very thin slices prosciutto
2 tablespoons extra-virgin olive oil
Ingredients for the Herbed Bean Ragoût
6 ounces French thin green beans, trimmed and halved crosswise
1 tin of mixed beans
2/3 cup finely chopped onion
2 garlic cloves, minced
1 bay leaf
2 (3-inch) fresh rosemary sprigs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 medium carrot, cut into 1/8-inch dice
1 medium celery rib, cut into 1/8-inch dice
1 1/2 cups fish stock or low-sodium broth
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chervil (optional)
Garnish: fresh chervil sprigs
Preparation for the Salmon Part
Season salmon lightly with salt and wrap each piece in a slice of prosciutto, leaving ends of salmon exposed.
Transfer, seam sides down, to an oiled large shallow frying pan. Season with pepper and drizzle each piece with 1/2 teaspoon oil.
Flash fry in middle until prosciutto is just cooked and the salmon is warmed through, 8 to 9 minutes.
Preparation for the Herbed Bean Ragoût
Cook French beans in a large pot of boiling salted water until just tender, 3 to 4 minutes. Transfer with a slotted spoon to a bowl of ice and cold water, then drain.
Cook onion, garlic, bay leaf, rosemary, ,salt, and pepper in oil in a heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
Add beans and stock and simmer, covered, stirring occasionally, 10 minutes. Add French beans and simmer, uncovered, until heated through, 2 to 3 minutes. Add butter, parsley, and chervil (if using) and stir gently until butter is melted. Discard bay leaf and rosemary sprigs.
