Salmon and King Crab Recipe - Great British Chefs

Alaska salmon with braised lettuce, potatoes, samphire and Alaska king crab

Main
easy
4
60 minutes

PT1H

Light, bright and full of nutrients, Matthew Tomkinson's salmon and king crab recipe makes a lovely option for a speedy summery supper. King crab is a very different beast from our native brown crabs - it is sold in clusters of long, thick legs, which are then cracked open.

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Ingredients

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Metric

Imperial

Salmon

4 salmon fillets, skinless
king crab, 1/2 cluster of legs, defrosted
rapeseed oil

To serve

20 Jersey Royal potatoes, scrubbed
100ml of fish stock, fresh
100g of samphire, fresh
40g of frozen peas, defrosted
1 baby gem lettuce, leaves pulled off and washed
1 bunch of dill, small, picked and chopped
1 lemon
40g of salted butter
salt
pepper

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Crack the crab legs and reserve 4 neat pieces from the centre of the legs for presentation. Remove the remaining meat from the legs and cut into rough pieces

king crab, 1/2 cluster of legs, defrosted

Boil the potatoes in salted water until tender, remove from the heat and allow to sit in the pan for 10 minutes before draining

20 Jersey Royal potatoes, scrubbed
salt

Place a large, non-stick pan over a high heat and add a dash of rapeseed oil. Once hot, lightly season the salmon and add to the pan. Sear for 2-3 minutes until lightly golden, then turn the fillets over to achieve the same effect on the opposite sides - the salmon should still be slightly pink in the centre

salt
rapeseed oil
4 salmon fillets, skinless

Remove from the pan and allow to rest in a warm place. In the same pan, add a dash more rapeseed oil and brown the whole crab leg pieces for 2-3 minutes. Remove and keep warm with the salmon

In a shallow frying pan, bring the fish stock to the boil and add the potatoes, peas and samphire. Cook for 1 minute

100g of samphire, fresh
40g of frozen peas, defrosted
100ml of fish stock, fresh
40g of salted butter

Add the lettuce, dill and chopped crab meat. Cook for 1 minute, then add the butter, a few drops of lemon juice and seasoning

1 baby gem lettuce, leaves pulled off and washed
1 bunch of dill, small, picked and chopped
1 lemon
pepper
salt

Divide the contents of the pan onto plates. Squeeze a little lemon juice over the salmon and crab, then arrange on top of the lettuce. Serve immediately

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Matthew Tomkinson

Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).