Slow-cooked salmon, pickled ginger celeriac, haricot beans, by Madalene Bonvini-Hamel

Ingredients
(Serves four)

For slow-cooked salmon
1tbs table salt
1tbs caster sugar
1tsp finely grated fresh ginger
4 x 80g salmon portions
1tsp olive oil
1 sprig of fresh thyme

For the pickled ginger celeriac
200g celeriac, peeled
½tsp caster sugar
100ml cider vinegar
1tbs mirin
1tsp freshly grated ginger
1tsp grain mustard
Salt and freshly cracked black pepper

For the haricot beans
400g dried haricot beans, soaked over night
1 garlic clove
1 bay leaf
¼ onion
50g fresh ginger, peeled plus ½tsp finely grated fresh ginger
100g celeriac, ½cm diced
1tsp chopped preserved lemon
1tbs freshly chopped chervil
1tbs olive oil
1tsp cider vinegar
½tsp pickled ginger, chopped
Pinch of caster sugar
Salt and freshly cracked black pepper
Juice of ½ lemon

Method

For the salmon Mix the salt, sugar and ginger, rub into the salmon and leave to cure in the fridge for 1 hour. Wash the salt mixture off and place the salmon with the thyme and oil in a vacuum bag, seal on hard vacuum and cook in a preheated water bath at 40°C for 8 minutes, cool them over ice water. Keep refrigerated until needed.

For the pickled celeriac Use a Japanese turning slicer to cut the celeriac into long ribbons. In a small saucepan over a low heat dissolve the sugar in the vinegar and mirin, add the fresh ginger, mustard and season to taste. Add the celeriac ribbons and leave to pickle for 30 minutes.

For the haricot beans Rinse the soaked beans under cold running water, cover with fresh cold water in a large saucepan over medium heat, add the garlic, bay leaf, onion, fresh ginger and bring to the boil. Skim off the impurities and reduce the heat to a gentle simmer for about 45 minutes, add salt at the very end and cook until tender. Leave the beans in the cooking water until cold. Blend half of the cooked beans with the boiled ginger, garlic and seasoning to a smooth purée and season. Cook the diced celeriac in boiling water until tender. Drain the remaining beans, add the cooked celeriac as well as the grated fresh ginger and pickled ginger, chopped lemon, olive oil, vinegar, sugar, salt and pepper and chopped chervil. Set aside until needed but use within one hour if possible.

To serve Place the haricot beans on the plate, drain the salmon and pickled celeriac. Wrap equal quantities of celeriac ribbons around each piece of salmon, place on top of the beans and serve.