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
In a large heavy-based pan, heat the olive oil over a medium heat. Lightly season the salmon with salt and freshly ground pepper and place in the pan, skin-side down. Cook for 2 minutes and transfer the salmon to the oven to cook for a further 4 - 5 minutes depending on the thickness of the fillets. The salmon should remain pink inside. Remove the salmon from the oven, add the butter to the pan and allow it to melt before basting the salmon with it. Lightly season with salt, freshly ground pepper and a squeeze of lemon. Remove the salmon from the pan and keep warm.
In a clean pan warm
Place the salmon in the centre of a warm plate and spoon the garnish around it in neat mounds. Drizzle the crustacean oil from the pan over and around the salmon. Garnish with sprigs of chervil.
© 2005 Liam Tomlin. All rights reserved.