You are here

Salmon And Ecrevisse With Castle Rock Sauce

chef.jackson's picture
  Salmon steaks 24 Ounce (Four 175 Gram, 6 Ounce Small Pieces, 1 Inch Thick)
  Flour 6 Ounce
  Freshly ground black pepper To Taste
  Live ecrevisse/Freshwater crayfish 1 Pound (450 Gram)
  Water 1⁄4 Pint (150 Milliliter)
  White wine 1⁄4 Pint (150 Milliliter)
  Fennel bulb 2 Ounce, chopped
  Shallot 1 , skinned, chopped
  Whole peppercorns 15
  Sherry vinegar 30 Milliliter
  Butter 1⁄2 Ounce (15 Gram)
  Clotted devonshire cream 15 Milliliter (1 Level Tablespoon)
  Cream 15 Milliliter
  Egg yolk 1
  Salt To Taste

1. Arrange the salmon steaks in a lightly buttered, large, shallow heatproof dish so that the thinner ends point towards the centre of the dish.
2. Dot evenly with the 15 ml (1 level tbsp) butter, pour over the wine and sprinkle with the freshly ground black pepper. Cover with cling film and microwave on HIGH for 6 minutes, turning the dish halfway through cooking time. Then set it aside.
3. Put 4 of the ecrevisses into a large, deep heatproof bowl or casserole. Pour on plenty of freshly boiling water, at least 1.7 litres (3 pints). Cover immediately with a lid and microwave on HIGH for 2 minutes. Leave to stand for 5 minutes and then strain through a colander. Repeat the same process to cook the 4 remaining ecrevisses.
4. To shell 4 of the ecrevisses, pull the head away from the tail and set it aside. Snap the carapace (tail shell) outwards with both hands and so remove it from the tail meat. Keep these shells and put the tail meat aside. Crush the head shells and carapace and use them to make the sauce.
5. Put all the crushed shells, the water, wine, fennel, shallot, peppercorns and sherry vinegar into a large, shallow heatproof dish. Microwave, uncovered, on HIGH for 10 minutes.
6. Pour the contents of the dish through a heatproof plastic sieve into a heatproof measuring jug. Press to squeeze out the juices and any ecrevisse eggs. The yield should be about 175 ml (6 fl oz). Microwave, uncovered, on HIGH for a further 3-4 minutes or until the liquid is reduced to about 120 ml (4 fl oz).
7. Add the butter, cream, salt and freshly ground black pepper.
8. Pour a little of this mixture on to the beaten egg yolk in a separate heatproof bowl.
9. Pour the contents of this bowl back into the measuring jug. Microwave, uncovered, on HIGH for 30 seconds, stir well and, if necessary to thicken, microwave on HIGH for a further 30 seconds.
10. Arrange one salmon steak and one complete ecrevisse on each serving plate. Pour a little of the sauce over each salmon portion and place one peeled ecrevisse tail on top. Cover each plate with cling film and microwave on HIGH for 45 seconds, or until hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes

Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 595 Calories from Fat 168

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 5.7 g28.6%

Trans Fat 0 g

Cholesterol 277 mg92.3%

Sodium 258.7 mg10.8%

Total Carbohydrates 40 g13.3%

Dietary Fiber 1.7 g6.6%

Sugars 1.8 g

Protein 57 g114.9%

Vitamin A 7.4% Vitamin C 6%

Calcium 8.4% Iron 26.2%

*Based on a 2000 Calorie diet

Salmon And Ecrevisse With Castle Rock Sauce Recipe