Rinse the beans and quickly put them in cold water to moisturize them for about 24 hours; please change such water, at least, three times.
After that, drain the beans and place them in a large pot with plenty of cold water, along with the onion. As soon as the boiling raises, remove the foam, salt slightly, lower the heat, cover partially and cook for, at leas,t two hours, until the beans get mashed .
Now blend the beans, add some extra virgin olive oil, season with salt and pepper.
If the consistency is too strong just add a bit of vegetable soap.
Wash thoroughly and – with kitchen paper – wipe salmon trout fillets, spread them on both sides with sweet mustard, then place them in a baking dish. Place, on top of the trout, slices of garlic and chopped parsley and thyme, then sprinkles with a drizzle of extra virgin olive oil and cover with a transparent film, leaving it in the refrigerator for about 45 minutes. After about 20 minutes turn the trout around.
After that, set on fire a ceramic pan and, when very hot, cook the trout on the skin side first, then on the other side. Cook just a few minutes; trout should remain soft.
Now, remove the skin from the fish and chop the pulp.
Boil a pot of salted water, add the fennel and get it cooking. In this same water, cook TAGLIATELLE FILOTEA, drain and mix them in a pan with a drizzle of extra virgin olive oil and the flesh of the trout.
Composition of the plate:
Spread on the bottom of the pot a small ladle of creamy beans, place in the middle a nest of pasta, garnish with the slices of lightly toasted almonds and, finally, a drizzle of extra virgin olive oil on top.