White wine and shallot Salmon Bisque

Prep everything first: chop the aromatics, measure the white wine and shallot elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the creme fraiche and the rest of the white wine and shallot flavours, letting them cook out for a minute until fragrant.

Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.