Auld Alliance Scottish salmon cassoulet

Claire Jessiman from Foodie Quine donned her best beret to create a delicious French-inspired recipe to celebrate 25 years of Label Rouge Scottish Salmon. Her tasty creation, called Auld Alliance Scottish Salmon Cassoulet, is the perfect meal to serve to friends and family. It sounds delicious – enjoy!

Serves 4

150g bacon lardons (or finely sliced streaky bacon)
2 leeks, sliced
2 shallots, thinly sliced
3 cloves garlic, crushed
125ml French white wine (or substitute with stock)
2 bay leaves
Sprig of fresh thyme
Salt and pepper
400g tin butter beans, drained and rinsed
400g tin cannellini beans, drained and rinsed
3 tomatoes, diced
4 Scottish salmon fillets
2 tbsp fresh parsley, chopped

Place a large casserole dish, or heavy based pan, on the hob over a medium heat. Dry fry the bacon lardons until crispy. Remove half and set aside for garnishing.

Add the leeks, shallots and garlic to the casserole dish and cook through for 5 minutes until softened.

Pour in the wine and turn up the heat to allow it to reduce by half. Whilst it is bubbling away add a couple of bay leaves, a sprig of thyme and a generous scrunch of salt and black pepper.

Next add the butter beans and use a potato masher or a fork to roughly crush them. Stir through the cannellini beans and the chopped tomatoes. Turn the heat down to a simmer.

Preheat a griddle or non-stick frying pan over a moderate heat, season the salmon with salt and pepper, then carefully lay it into the pan skin side down. Cook for 2-3 minutes, then turn the salmon over and cook for a further 1-2 minutes, or until cooked through.
Remove the bay leaves and thyme sprig from the cassoulet and stir through half the chopped parsley.

Serve the salmon on a bed of cassoulet topped with the reserved bacon lardons and the remaining parsley.