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Salmon with braised lettuce, potatoes, samphire and king crab

PT1H

Ingredients

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Salmon

To serve

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Method

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1
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
2
Boil the potatoes in salted water until tender, remove from the heat and allow to sit in the pan for 10 minutes before draining
3
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
4
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
5
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
6
Add the lettuce, dill and chopped crab meat. Cook for 1 minute, then add the butter, a few drops of lemon juice and seasoning
7
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
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Salmon with braised lettuce, potatoes, samphire and king crab

 
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