sous-vide & seared salmon
with duck fat poached halibut & butterbean cassoulet
This is Chef JC’s (my boss’) dish. I love butter beans, and the ones grown at Iacopi farms is the best you can get around here. After they were cooked, we sauteed them with piquillo peppers, garlic, and thyme. Then we hit it with lobster stock and reduced it til it reached demi consistency. After which we folded in halibut that we had confit in duck fat. This alone would have made a stellar seafood dish, but topping it off with a seared piece of sous-vide salmon and some crispy-ass bacon just made my day.