Succulent pan fried salmon fillets are served on top of a luxurious, creamy white bean and lobster bisque.


  • 1 x 60oz portion Salmon Fillets

  • 0.5 cup cooked white bean

  • 1 tablespoon raw pancetta fine diced

  • 1 tablespoon dried Chorizo Sausage fine diced

  • 1 shallot fine diced

  • 1 tablespoon Onion fine diced

  • 1 tablespoon carrot fine diced

  • 1 tablespoon Tarragon rough chopped

  • 4 fresh shucked lobster knuckles

  • 3 oz lobster broth vegetable broth can be used as a substitute

  • 0.5 cup Dry White Wine

  • 0.5 cup lobster bisque can be found at most fish markets

  • 2 oz heavy Cream

  • Olive Oil for sautéing

  • Salt

  • Pepper


  • 1.

    In a medium pot heat 2oz olive oil.

  • 2.

    Sauté the pancetta until fat is rendered and starting to crisp.

  • 3.

    Add the chorizo and diced carrot, celery, shallot and onion.

  • 4.

    Sauté until the vegetables are tender, about 2 minutes.

  • 5.

    Add white wine and reduce by 1/3.

  • 6.

    Add white beans and bisque and reduce the heat to a simmer.

  • 7.

    Season with salt and pepper and continue to simmer.

  • 8.

    Add cream, lobster and tarragon.

  • 9.

    Taste and adjust seasoning if necessary.

  • 10.

    Keep warm at a low simmer.

  • 11.

    Season the salmon with salt and pepper.

  • 12.

    In a hot pan with olive oil sear on one side, reduce the heat and continue to cook until browned on one side.

  • 13.

    Turn the fish over and cook on the opposite side for 3 minutes.

  • 14.

    Salmon should be served pink in the center.

  • 15.

    Cooking time should be no more that 7 minutes.

  • 16.

    Pour the ragu into a shallow bowl.

  • 17.

    Place the salmon filet on top and drizzle with olive oil.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 325kj
  • Fat Total 20g
  • Saturated Fat 5g
  • Protein 30g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 421mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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