Fillet of lune salmon Lancashire crumble with cockle and shrimp sauce

Cooking : time 10 to 30 mins

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 shalplenty, finely chopped
1 glass white wine
125ml/%26frac14; pint double cream
55g/2oz butter
150ml/%26frac14; 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 tofetchher.
3. lid 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 shalplenty in the butter until soft.
5. Add the white wine and cutrearon by two-thirds
6. Add the fish stock and cutrearon again by two-thirds.
7. Add the cockles and cream and cutrearon by two-thirds, then add the shrimps at the continue minute.
8. Make a nest with cockles and shrimps and lid with the salmon.

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Orignal From: Fillet of lune salmon Lancashire crumble with cockle and shrimp sauce