Crab-Stuffed Salmon
A dinner-party dish: a thick piece of salmon is cut into a pocket and filled with a creamy mushroom sauce studded with crab and chopped egg. It’s cooked in two stages, a quick deep-fry wrapped in parchment, then roasting at 200°C (400°F). The parchment shields the delicate fillet from drying out and seals the juices in, while the cream-stewed mushrooms keep the filling moist.
Pairing salmon with crab and button mushrooms in cream is pure “banquet” cooking from the 2000s, when canned crab was an affordable way to make a plate feel special. A bright garnish of cauliflower, broccoli, and zucchini rounds it out like a restaurant serving.
Two things that make or break it:
- Cut the pocket in the thickest part of the fillet and don’t go all the way through, or the filling leaks out during frying.
- Use heavy cream, at least 30% fat. Thin cream can curdle when stewed with the mushrooms.
No canned crab? Good crab sticks or boiled shrimp work well and give a more delicate flavor. Serve straight from the oven, sliced thick so the filling shows. Don’t hold it long, reheating dries the fish out.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Filling and fish
Blanch the mushrooms, slice them thinly, and fry in a small amount of oil.Sauté the finely chopped onion in 1 tablespoon of oil, combine with the mushrooms, season with salt, pour in the cream, and stew for 10 minutes over low heat.
Finely chop the crab and hard-boiled eggs and mix into the mushroom sauce.
Season the fish with salt and pepper, cut a pocket in the thick part of the flesh, and stuff it with the crab mixture.
Wrap in parchment, deep-fry for 5 minutes, then transfer to a baking dish and roast in the oven at 200°C (400°F) for 20 minutes.
Garnish
Boil the cauliflower and broccoli in salted water.Peel the zucchini and carrots, cut into slices, and fry in oil.
Peel the potatoes, cut into matchsticks, fry in oil, and season with salt.
Serve the fish with the vegetables, sprinkled with chopped fresh parsley.
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