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
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.
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