Pan roasted salmon belly with buttery stewed white beans, bacon crumble and spicy citrus cayenne oil

Small chop the onion, celery and carrots and sweat them in a pan over medium heat with a splash of oil.

Add dried garlic, the soaked white beans, rosemary, bay leaf, oregano and a good pinch of salt and pepper; cover with stock or water and simmer 45 minutes or until very tender.

Fillet the salmon cleanly into even portions, using the belly; for a skin-off presentation remove the gray bloodline, which can taste fishy and bitter.

Mince lemon zest and slice fresh cayenne or serrano peppers; stir into olive oil with a good sprinkle of paprika and leave in the fridge about an hour.

Chop crispy bacon into a coarse, even crumble; pick fresh parsley and keep it under a damp cloth.

Heat a saute pan on medium-high with a generous splash of oil; season the fillet with salt and pepper and sear one side to light golden brown, then flip.

Add butter, let it foam and baste the top of the salmon about one minute; no more than five to six minutes in the pan in total.

Stir butter, turnip greens and lemon juice into the beans.

Plate the beans as a base, the salmon on top, parsley around the plate, a sprinkle of bacon crumble and the spicy citrus oil.