4 portions boneless, skinless salmon
10 leaves fresh sage
4 slices prosciutto
1 tbsp olive oil
Salt and pepper
1 red onion sliced
1 lb (450 g) fresh green beans
2 cups baby red potatoes, halved
1 cup olive oil
1 sprig rosemary
2 cups fish stock
1 cup white wine
6 tbsp butter
4 tbsp grainy mustard
2 shallots, finely chopped
In salted boiling water, blanch onion for 1 minute then refresh under cold water. Repeat for beans, but boil for 4-5 minutes.
In a saucepan, simmer cup of olive oil, potatoes, rosemary and 6 sage leaves over medium until potatoes are cooked.
Remove potatoes, season with salt and pepper and keep warm.
In a separate pot simmer fish stock wine and shallots down to one cup.
Remove from heat and whisk in butter until smooth. Add mustard and adjust salt and pepper if needed.
Place sage leaf on salmon and sear in hot pan with olive oil until brown on both sides. Remove from pan and place on baking sheet with prosciutto and bake in hot oven until desired doneness is reached.
Take 2 tablespoons of olive oil from potatoes and toss onions and beans over low to medium heat to warm.
To serve, place beans, onions and potatoes in center of plate. Top with salmon and prosciutto and
drizzle with sauce.