A fishy’ dinner suggestion from the Great British Chefs website


 Salmon with braised lettuce, potatoes, samphire and king crab






To serve


Crack the crab legs and reserve 4 neat pieces from the centre of the legs for presentation. Remove the remaining meat from the legs and cut into rough pieces

Boil the potatoes in salted water until tender, remove from the heat and allow to sit in the pan for 10 minutes before draining

Place a large, non-stick pan over a high heat and add a dash of rapeseed oil. Once hot, lightly season the salmon and add to the pan. Sear for 2-3 minutes until lightly golden, then turn the fillets over to achieve the same effect on the opposite sides - the salmon should still be slightly pink in the centre

Remove from the pan and allow to rest in a warm place. In the same pan, add a dash more rapeseed oil and brown the whole crab leg pieces for 2-3 minutes. Remove and keep warm with the salmon

In a shallow frying pan, bring the fish stock to the boil and add the potatoes, peas and samphire. Cook for 1 minute

  • 100g of samphire, fresh
  • 40g of frozen peas, defrosted
  • 100ml of fish stock, fresh
  • 40g of salted butter

Add the lettuce, dill and chopped crab meat. Cook for 1 minute, then add the butter, a few drops of lemon juice and seasoning

Divide the contents of the pan onto plates. Squeeze a little lemon juice over the salmon and crab, then arrange on top of the lettuce. Serve immediately