Roast Fillet of Salmon with Sautéed Yabby Tails and Crustacean Oil


Preparation info

  • Difficulty


  • Serves


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


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


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 200°C.

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 100ml crustacean oil, add the yabby tails and sauté until golden brown. Add the shallots, asparagus and thyme, reduce the heat and continue to cook until the shallots have softened. Add the remaining crustacean oil, tomato concasse, chives and parsley. Season to taste with salt, freshly ground pepper and a squeeze of lemon.

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.