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Salmon with oyster velouté and a vegetable crumble
Fruit and vegetables
2
sweet potatoes
, peeled and chopped
2 large
beetroots
, peeled and chopped
1
onion
, chopped
1 large
shallot
, peeled and chopped
1
lemon
, juice only
Tins, packets and jars
200g/7oz
plain flour
Cooking ingredients
2 tbsp
olive oil
20g/¾oz blanched
almonds
, chopped
20g/¾oz blanched
hazelnuts
, chopped
salt and freshly ground
black pepper
125ml/4fl oz fish
stock
pinch
nutmeg
salt and freshly ground
black pepper
1 tbsp
olive oil
Dairy, eggs and chilled
100g/3½oz unsalted
butter
2 tbsp
butter
2 tbsp
crème fraîche
1 tbsp
butter
Meat, fish and poultry
12 fresh
oysters
, shucked and juice reserved
2
salmon
fillets, skin removed and cut in half
Other
125ml/4fl oz dry
white wine
sea vegetables, to garnish
Back to recipe
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