Seared Salmon Heart with Creamy Filling

1. 1 Peeled shrimppack 400 g ≈ $8.50 85 g
2. 2 Crab stickspack 200 g ≈ $2.80 85 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 45 ml
4. 4 Parmesanpack 200 g ≈ $6.00 45 g
5. 5 Ground black pepper 2 g
6. 6 Trout steakspack 500 g ≈ $9.00 215 g
7. 7 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Clean the salmon by removing the head, fins, and filleting along the spine; discard bones, then season with salt and spices

2. Secure the fillet with a toothpick near the base, shape it into a heart, place in a baking dish, cover with water, and bake at 350°F (180°C) for 7 minutes

3. Poach the shrimp until cooked, then chop the imitation crab² into large chunks

4. Warm the cream³ in a pan, stir in grated Parmesan⁴ and black pepper, then fold in the shrimp and crab² chunks

5. Remove the salmon from the oven, stuff with the filling, sprinkle with Parmesan⁴, and broil at 400°F (200°C) for 5 minutes

6. Serve once the cheese turns golden brown