Liam Tomlin

Roast fillet of salmon with sauteed yabbie and asparagus

Ingredients

6 x 160 grPieces of Salmon fillet
12 Live yabbies
24 Spears of green asparagus
6 Shallots sliced finely
6 Tomatoes blanched and diced
1 1/3 tsp Freshly picked thyme leaves
1 1/3 tblsp Fresh chopped parsley
3 Cloves of garlic sliced finely
135 gr Butter
300 ml Extra virgin olive oil
Fresh lemon
Salt
Freshly ground pepper

Method

Cook the yabbie tails in boiling salted water for 1 minute, lift out and refresh in iced water. Remove the shells and de-vein.

Peel the asparagus spears and cook in boiling salted water for 2 minutes and refresh in iced water. Drain and cut into 3cm slices.

Pre-heat the oven to 200 degree celcius/400 degrees Fahrenheit/gas 6

In a large frying pan heat 30ml oil, place the salmon in skin side down, cook for 2 minutes over a gentle heat, then transfer to the oven and cook for a further 5-6 minutes so as the salmon remains pink.

Remove the salmon from the oven add 75 grams of butter and baste the salmon, season with salt and freshly ground pepper and a squeeze of lemon juice.

Keep warm.

In a frying pan heat 100 ml of oil add the yabbie tails and sautÈ until golden brown in colour.

Add the shallot, garlic, asparagus and thyme.

Reduce the heat and continue to cook until the shallot has softened, and the remaining butter, oil, diced tomato and parsley.

Season to taste with salt, freshly ground pepper and lemon juice.

Place the salmon in the centre of a warm plate and spoon the garnish around. Drizzle the oil from the pan over and around the salmon.