Roast Fillet of Salmon with Sautéed Yabby Tails and Crustacean Oil

Name: Roast Fillet of Salmon with Sautéed Yabby Tails and Crustacean Oil
Yield: Serves 4
Ingredients: Freshly Picked leaves of 1 branch thyme; Freshly Picked leaves of 1 branch thyme; 2 Shallots, finely sliced; 8 Green asparagus spears, peeled and blanched; 1 Lemon; 150ml Crustacean oil; 12 Live yabbies; 50g Unsalted butter; 4 × 160g Salmon fillets, skin on and pin bones removed; 25ml Olive oil; Freshly ground pepper; Salt; 5g Chives, sliced; 200g Tomato concasse; 12 sprigs chervil; 5g Flat leaf parsley, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

4 × 160g Salmon fillets, skin on and pin bones removed
25ml Olive oil
12

Fish course
Pescatarian
Gluten-free

Method

Cook the yabbies in boiling salted water for 1 minute. Lift out and refresh in iced water. Remove the shells and the intestinal tract. Cut the tips off the asparagus spears and slice the stems at an angle into 3cm pieces. Pre-heat the oven to