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

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

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Roast Fillet of Salmon with Sautéed Yabby Tails and Crustacean Oil

Ingredients

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