News

A fishy’ dinner suggestion from the Great British Chefs website

  ∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

 Salmon with braised lettuce, potatoes, samphire and king crab

   ∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

Ingredients

Salmon

• 4 salmon fillets, skinless
• king crab, 1/2 cluster of legs, defrosted
• rapeseed oil

To serve

• 20 Jersey Royal potatoes, scrubbed
• 100ml of fish stock, fresh
• 100g of samphire, fresh
• 40g of frozen peas, defrosted
• 1 baby gem lettuce, leaves pulled off and washed
• 1 bunch of dill, small, picked and chopped
• 1 lemon
• 40g of salted butter
• salt
• pepper

Method

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

• king crab, 1/2 cluster of legs, defrosted

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

• 20 Jersey Royal potatoes, scrubbed
• salt

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

• salt
• rapeseed oil
• 4 salmon fillets, skinless

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

• 1 baby gem lettuce, leaves pulled off and washed
• 1 bunch of dill, small, picked and chopped
• 1 lemon
• pepper
• salt

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