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Salmon And Ecrevisse With Castle Rock Sauce Recipe
|Salmon steaks||24 Ounce (Four 175 Gram, 6 Ounce Small Pieces, 1 Inch Thick)|
|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|
|Sherry vinegar||30 Milliliter|
|Butter||1⁄2 Ounce (15 Gram)|
|Clotted devonshire cream||15 Milliliter (1 Level Tablespoon)|
Calories 551 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.2%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol 271.9 mg
Sodium 297.8 mg12.4%
Total Carbohydrates 40 g13.3%
Dietary Fiber 1.7 g6.6%
Sugars 1.8 g
Protein 58 g115.2%
Vitamin A 10.1% Vitamin C 6%
Calcium 8.6% Iron 25.9%
*Based on a 2000 Calorie diet
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.