Fillet of lune salmon Lancashire crumble with cockle and shrimp sauce

ingredients

• 4x175g/6oz salmon fillets (if not lune, then wild)
• 125g/4oz Lancashire cheese
• 125g/4oz fresh breadcrumbs
• 30g/1oz chives
• pinch of cayenne pepper
• salt and freshly ground black pepper
• 1 lemon, zest only
• splash of olive oil

For the sauce

• 125g/4oz brown shrimps
• 125g/4oz cockles
• 2 shallots, finely chopped
• 1 glass white wine
• 125ml/¼ pint double cream
• 55g/2oz butter
• 150ml/¼ pint of fish stock

Method

1. Heat the olive oil and seal the salmon fillets.
2. Mix the breadcrumbs, chives, cayenne pepper, cheese, salt, pepper and lemon zest together.
3. Top the salmon with the crumble mix and place in a hot oven (200C/400F/Gas 6) for 6 to 7 minutes.
4. Cook the finely chopped shallots in the butter until soft.
5. Add the white wine and reduce by two-thirds
6. Add the fish stock and reduce again by two-thirds.
7. Add the cockles and cream and reduce by two-thirds, then add the shrimps at the last minute.
8. Make a nest with cockles and shrimps and top with the salmon.