Salmon fillet with haricots verts and chives-lemon butter

Cut tops of haricot verts. Haricots verts cook in 3 min. Drain and allow to cool. Clean the lemon and grate fine strips of skin with grater. Expressing fruit. Divide salmon into 4 equal pieces, rub in with lemon juice and grind between four sorts of pepper. Cut and spread the chives above the plate. Pieces of salmon firmly press in chives on one side. In a bowl of lemon zest, mix 1 tbsp lemon juice and remaining chives with butter and season the butter with salt and pepper. Put salmon with chives on top of a large plate. Place haricots verts next to them and add lemon butter.

At the table: Place a piece of salmon with chives side on top of the grill plate and bake (on one side) until salmon is almost done. At the same time put a quarter of haricots verts in a pan and add some lemon butter. Place the pan on the hot grill plate and warm the beans in melting butter. Put the salmon back on the plate, put the haricots next to it and pour lemon pudding over the pan over both.