Fillet of lune salmon Lancashire crumble with cockle and shrimp sauce

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.