This bean and artichoke puree makes an excellent base for fish dishes. It also works very well as a dip with grissini or crudités and will keep happily in the fridge for a few days.

Serves 2.

INGREDIENTS

White Bean Artichoke Puree:

• 250 g cooked white/cannellini beans (or 1 x 400 g tin of beans, rinsed and drained)
• 170 g jar of artichoke hearts, drained
• 2 garlic cloves, grated
• Juice of 1 lemon
• 1 tbsp olive oil
• 2 tbsp chopped parsley
• 40 g parmesan, grated

• 2 fillets of salmon, skin on
• 1 tbsp olive oil
• 150 g green beans, topped and tailed
• ½ fennel, shaved using a mandolin

• Salt to taste

METHOD

1. To make the bean puree place the cannellini beans, artichoke hearts, garlic, juice of half the lemon in the bowl of a food processor and blend until smooth. If it's too thick, add 1 or 2 tablespoons of water. Stir in the chopped parsley.
2. Dry the salmon fillets well and season the skin with salt. Pre heat a fry pan to medium heat and add the olive oil. When the oil starts to shimmer, add the salmon, skin side down and cook for 3 minutes, until the fillet is cooked half way through. Flip and cook the other side for 2 minutes, then set the salmon aside to rest.
3. Add the beans to the pan the fish was cooked in and sauté for 2-3 minutes, until they are tender.
4. Dress the shaved fennel, including the green tips with the remaining lemon juice.
5. Place the artichoke and bean dip on the base of the plates and top with the salmon, shaved fennel and beans. Serve.

Recipe by Tori Haschka.