Preheat the oven to 200'C.
Zest the lemon and mix with the olive oil and salt. Rub this oil all over the pieces of salmon and place on a baking tray. Cook the fish in the oven for 8-10 minutes.
Keep the remaining lemon to squeeze over the fish when it is cooked.
Peel and finely dice the shallot. Add this to the saucepan with the white wine and white wine vinegar. Place over a medium heat and reduce by two thirds.
Dice the butter and keep cold.
Finely chop the chives.
To make the sauce, keep the reduced liquid simmering and gradually whisk in the pieces of butter. Do not add too much butter at once or the sauce will split. Continue until all of the butter has been incorporated and the sauce is glossy. Add the shrimps and warm through for 1 minute. Finish the sauce with a squeeze of lemon and the chopped chives.
Top and tail the green beans. Place the flaked almonds onto a baking sheet and place in the oven for 5 minutes until crisp and golden brown.
Bring a saucepan of salted water to a rapid boil. Add the green beans and bring back to the boil. Cook for 3 minutes and then drain. Add the remaining butter to the beans and season with Maldon sea salt.
Place a neat pile of green beans in the centre of the plate. Top with the salmon and drizzle the sauce around. Finish the dish with the flaked almonds.
«A beurre blanc sauce is a very versatile sauce that goes very well with fish. Adjust the flavours by using different flavoured vinegars and herbs. Tarragon is a great alternative.»