Fillet of lune salmon Lancashire crumble with cockle and shrimp sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Method
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Heat the olive oil and seal the salmon fillets.
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Mix the breadcrumbs, chives, cayenne pepper, cheese, salt, pepper and lemon zest together.
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Top the salmon with the crumble mix and place in a hot oven (200C/400F/Gas 6) for 6 to 7 minutes.
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Cook the finely chopped shallots in the butter until soft.
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Add the white wine and reduce by two-thirds
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Add the fish stock and reduce again by two-thirds.
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Add the cockles and cream and reduce by two-thirds, then add the shrimps at the last minute.
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Make a nest with cockles and shrimps and top with the salmon.
Ingredients
- 4x175g/6oz salmon fillets (if not lune, then wild)
- 125g/4oz Lancashire cheese
- 125g/4oz fresh breadcrumbs
- 30g/1oz chives
- pinch of cayenne pepper
- salt and freshly ground black pepper
- 1 lemon, zest only
- splash of olive oil
For the sauce
- 125g/4oz brown shrimps
- 125g/4oz cockles
- 2 shallots, finely chopped
- 1 glass white wine
- 125ml/¼ pint double cream
- 55g/2oz butter
- 150ml/¼ pint of fish stock
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