Seared Fool’s Gold Salmon with Creamy Seafood Filling

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

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

Method

1. Score the salmon fillet skin-side down, remove skin and bones, then slice lengthwise into two even-cut pieces. Season both sides with salt and pepper.

2. Fold each piece into a half-moon shape, securing the ends with a toothpick to form a heart. Place in a baking dish and pour in 50 ml water.

3. Bake at 350°F (180°C) for 12 minutes.

4. While the salmon bakes, boil the shrimp in salted water for 3 minutes, then drain. Chop the crab³ sticks into large chunks.

5. In a skillet, warm the cream⁴ over medium heat, stir in 25 g grated Parmesan⁵ and black pepper, then cook for 2 minutes. Add the shrimp and crab³ sticks, simmering for 1 more minute.

6. Remove the salmon from the oven, discard the water, and spoon the filling into the center. Sprinkle with the remaining Parmesan⁵, then broil at 400°F (200°C) for 5 minutes until the cheese is golden and the fish flakes easily.