Fillet of Lune Salmon Lancashire Crumble with Cockle and Shrimp Sauce

Seared salmon topped with a cheesy Lancashire crumble, served with a rich white wine, cockle, and shrimp cream sauce.

Dinner Seafood Main Course Salmon Lancashire Cheese

Estimated Nutrition

Calories

903.6

kcal / serving

3614.4 kcal total

Carbs

27.2g

per serving

108.6 g total

Fat

60.6g

per serving

242.4 g total

Protein

55.7g

per serving

222.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Lancashire Cheese

125

Double Cream

Butter

Fruits

piece

Lemon

Zest only

GrainsCereals

125

Breadcrumb

Fresh

Liquids

175

White Wine

One glass

150

NutsSeeds

pinch

to taste

to taste

Freshly ground

OilsFats

Olive Oil

A splash for sealing

Seafood

700

Salmon Fillet

4 x 175g portions, wild preferred

125

Brown Shrimp

125

Cockles

Vegetables

piece

Shallot

Finely chopped

Method

Arrange a nest of cockles and shrimps and place the salmon on top.

Heat olive oil in a pan and seal the salmon fillets.

Combine breadcrumbs, chives, cayenne, cheese, salt, pepper, and lemon zest.

Apply the crumble mix to the salmon and bake at 200°C for 6 to 7 minutes.

Sauté the shallots in butter until soft.

Pour in white wine and reduce the liquid by two-thirds.

Add fish stock and reduce the liquid by two-thirds again.

Incorporate cockles and cream, reduce by two-thirds, then stir in shrimps.