Delicious with crushed roast new potatoes, wilted spinach and garlic roasted fennel. You could knock up a simple dressing from crème fraiche, dill, some chopped spring onion and capers, a squeeze of lemon and a pinch of salt
Serve with a warm salad of spinach leaves, sundried tomatoes and bulgar wheat - garnished with toasted hazelnuts
Normally with Salmon you would opt for a lighter white, but with the Crab and Fennel its best to head for a richer one like a Chardonnay (a Chablis is a treat) or, if Chardonnay isn't your thing, try a Soave.
Our chefs start by chopping, seasoning and roasting the fennel
Next comes the sauce, using diced shallots, semi-skimmed milk, white wine and lemon juice. Then we carefully combine the sauce with the roasted fennel and brown and white crab meat to create a decadent filling
A whole side of salmon in sliced in half and stuffed the filling, and finally it’s finished with a sprinkling of gluten-free, cheese-and-herb bread crumb on the top
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).