Pan fried salmon, fresh crab, samphire and sauce verge, by Sam Moody
This recipe for pan-fried salmon, fresh crab, samphire and sauce vierge comes courtesy of Sam Moody, of the Bath Priory.
INGREDIENTS
(Serves 4)
• 4x 120g piece of salmon (sea trout would also work well)
• 200g picked white crab
• 50g brown crab meat
• 200g samphire
• 50g mayonnaise
• 4 peeled/de-seeded tomatoes
• Good olive oil
• 20g chopped shallots
• 20g chopped chives
METHOD
Pick over the crab meat looking for any bones, and push the brown meat through a fine sieve before placing it all in a small pan.
Blanch the samphire for 30 seconds in boiling salted water and refresh in ice. Dry the samphire then add it to the crab meat, along with the mayonnaise, and start to gently warm the mixture over a low heat.
Dice the tomato into 50mm squares then cover with good olive oil, add to this a pinch of salt and the chopped shallots, and warm through in a pan.
Pan-fry the salmon in a hot pan, skin side down for 3-5 mins. Turn the fish, reduce the heat and cook for a further minute.
Drop the chopped chives into the tomato verge, place the crab mix in the middle of your plate with the salmon on top of it. Drizzle the sauce vierge around the dish and serve immediately.
