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Salmon, Crab Fregola, Lemon Curd, and 'Granola'

Pan-seared salmon served over creamy crab fregola, topped with a savory deep-fried black rice and pumpkin seed granola.

SeafoodSalmonShellfishAdvancedFancy
Estimated Nutrition
Calories
961.3
kcal / serving
3845.2 kcal total
Carbs
53.8g
per serving
215.1 g total
Fat
62.2g
per serving
248.6 g total
Protein
49.6g
per serving
198.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Muscovado Sugar
Dairy
6
piece
Egg
Yolks only
1
piece
Egg
Whole egg
50
g
Butter
For lemon curd
50
g
Butter
For fregola
50
g
Parmesan
Grated
50
g
Butter
For salmon
Fruits
80
ml
Lemon Juice
25
g
Sour Cherries
1
piece
Lemon
Juice only
GrainsCereals
50
g
Black Wild Rice
200
g
Fregola
Toasted
Liquids
500
ml
Shellfish Stock
1
tsp
Lime Juice
To taste
NutsSeeds
15
g
Cumin
Ground
15
g
Star Anise
40
g
Coriander
Ground
10
g
Curry Powder
Mild
50
g
Pumpkin Seeds
25
g
Pine Nuts
10
g
Onion Powder
5
g
Salt
Table
2
tbsp
Chives
Chopped
OilsFats
500
ml
Sunflower Oil
For deep-frying
Seafood
50
g
Crab Meat
Picked white meat
150
g
Salmon Fillet
Skin on
150
g
Salmon Fillet
Skin on
150
g
Salmon Fillet
Skin on
150
g
Salmon Fillet
Skin on
Vegetables
150
g
Samphire
Raw

Method

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