HomeFishFrancesco Mazzei’s Grilled Salmon With Borlotti Beans And ‘Nduja Francesco Mazzei packs some bold Italian flavours into this enticing salmon dish. The beans are cooked with stock vegetables until tender before the fierce and meaty ‘Nduja sausage is stirred in. Mazzei recommends using a Josper grill for this recipe, a grill that can be carefully controlled to reach temperatures of up to 350°C, but if you don’t have one at home, use a very hot grill, griddle pan or barbecue. Ingredients For the salmon and borlotti beans: 4 salmon fillets, each weighing 180g 350g of borlotti, fresh 50g of shallots, halved 50g of carrots, halved 50g of celery, cut into 4 15g of thyme 50g of ‘nduja 15g of garlic, sliced 2 2/3 handfuls of chervil leaves, for garnish salt pepper For the salsa verde: 20g of egg white 150g of bread, stale 100ml of white wine vinegar 400g of flat-leaf parsley 30g of anchovy 30g of capers 30g of pickled onion 20g of pickled cucumber 500ml of olive oil Method 1 To begin, add the borlotti beans to a large pan with the shallot, garlic, carrot, celery and thyme, then cover with cold water. Bring to the boil then turn down the heat and simmer for 1 hour. 2 Once the borlotti beans are ready, remove the pieces of shallot, celery and carrot and add the ‘Nduja. Stir through until the mix has a soup-like consistency. Keep warm until ready to serve 3 For the salsa verde, cook 2 eggs until hard boiled, peel and remove the yolk. Soak the stale bread in the white wine vinegar for 30 minutes. Meanwhile, and one at a time, finely chop all of the ingredients, including the egg whites. Add to a bowl and mix until combined. 3 Add the olive oil and stir through. The sauce will keep for 24-48 hours in the fridge, but is best served fresh. 4 Once ready to serve, season the salmon with salt and pepper. Grill the salmon inside the Josper or under a very hot grill for a couple of minutes on each side. If using a Josper, ensure it is preheated to 350. 5 Place the salmon onto plates and spoon the borlotti beans with ‘Nduja around and over the top of the fish. Add a spoonful of salsa verde to each plate and garnish with chervil before serving. Recipe courtesy of Francesco Mazzei for Great British Chefs. See here for more.