Salmon with oyster velouté and a vegetable crumble

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Fresh salmon is served with a rich seafood soup and a crunchy vegetable crumble.

Saturday Kitchen Chefs - Michel Roux Jr
By Michel Roux Jr.
Ingredients

For the vegetable crumble

  • 2 sweet potatoes, peeled and chopped
  • 2 large beetroots, peeled and chopped
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 200g/7oz plain flour
  • 100g/3½oz unsalted butter
  • 20g/¾oz blanched almonds, chopped
  • 20g/¾oz blanched hazelnuts, chopped
  • salt and freshly ground black pepper

For the oyster velouté

  • 12 fresh oysters, shucked and juice reserved
  • 125ml/4fl oz dry white wine
  • 2 tbsp butter
  • 1 large shallot, peeled and chopped
  • 125ml/4fl oz fish stock
  • 2 tbsp crème fraîche
  • pinch nutmeg
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the salmon

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 salmon fillets, skin removed and cut in half
  • sea vegetables, to garnish
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