Sunday, February 4, 1996 — North Shore News — 27

gor sae pay

Fresh salmon with pan-seared oys- ters, white beans and ancetta 2 fresh salmon filets (160 g each) 6 pieces of quart oysters 20 white beans (soaked overnight) 35 g pancetta bacon 2 sprigs fresh sage 1 clove garlic (finely chopped) 250 ml white flour 5g lemon zest 500 mL white wine 1 litre water 50 mi. clarified butter or olive oif 45 g cold butter

: Directions: Soak white beans in 1 cup of water overnight. Cook white beans in one litre of water until soft — about half an hour. Drain and set aside. Preheat oven to 400°C.

Heat clarified butter or olive oil in a skillet on medium to high bumer.

Dredge salmon and oysters in white flour. Shake off excess and pan-sear filets and oysters until golden brown. (Approx. 2-3 minutes on each side). Salt and pepper to taste and don’t worry about cooking fully as you are only sealing the juices. Remove from skillet. Empty oil from skillet and place on medium to high burner.

Place beans, ch pancetta and sage and saute for about 5 minutes. Add garlic and lemon zest. Continue sauteing for five more minutes or until ingredients carameiize, but not burn.

Add white wine, salt and pepper and reduce heat to low-medium. While sauce is reducing, take salmon filets and place in shallow baking pan. Then place three oysters on top of each filet, overlapping them. Place in preheated oven for approx. 5-7 minutes.

At this time the white bean and pancette mixture should almost be to sauce consis- tency. Add cold butter and stir until melted, but do not boil.

Remove sauce from burner and divide equally on two plates. Remove salmon filets from oven‘and place on tap of sauce. Gamish with sprigs of fresh sage.

VILLAGE BISTRO chef Steve S 1 Myddleton (left) raat : and manager Joe Perri. present a

West Vancouver-Garibaldi salmon and: oys-

MEA David Mitchell ter creation per- ; fect for a

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