Wild Salmon with Samphire and Crayfish Sauce

Name: Wild Salmon with Samphire and Crayfish Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 4 fillets wild salmon, skin on, about 175–225 g each, rinsed; 1 kg live crayfish; 1 white onion, peeled and diced; 1 garlic clove, cut in half; 2 sprigs of fresh tarragon; sea salt and pepper; sea salt and pepper; olive oil; 100 g or so fresh samphire, picked over but raw; 125 ml Martini or Noilly Prat; 125 ml Martini or Noilly Prat; 250 ml double cream; 1 litre fresh fish stock; 10 g fennel seeds; 15 g fresh thyme leaves; 50 g unsalted butter; 2 bay leaves; juice of 1 lemon; 1 pinch of smoked paprika

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I like to put together ingredients that have a natural affinity, so salmon and crayfish together on a plate make sense to me. I also like to use crayfish whenever I can to do my bit to reduce their invasion of British rivers.

Ingredients

4 fillets wild salmon, skin on, about 175–225 g each, rinsed
sea salt and pepper
olive oil</

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
May
Spring
June
Summer

Method

Kill the crayfish by dropping them into a saucepan of boiling water for 2 minutes. Remove and refresh in cold water. Separate the body from the head and remove the tail meat. Set the meat aside and keep all the shells.

To make the sauce, sweat off the onion and aromatics in half the butter. Add the alcohol when the onions are translucent and boil to reduce by half. Throw in the crayfish