Salmon with oyster velouté and vegetable crumble recipe
 Fresh salmon is served with a rich seafood soup and a crunchy vegetable crumble. 2 sweet potatoes, peeled and chopped2 large beetroots, peeled and chopped1 onion, chopped2 tbsp olive oil200g/7oz plain flour100g/3½oz unsalted butter20g/¾oz blanched almonds, chopped20g/¾oz blanched hazelnuts, choppedsalt and freshly ground black pepper 2 sweet potatoes, peeled and chopped 2 large beetroots, peeled and chopped 1 onion, chopped 2 tbsp olive oil 200g/7oz plain flour 100g/3½oz unsalted butter 20g/¾oz blanched almonds, chopped 20g/¾oz blanched hazelnuts, chopped salt and freshly ground black pepper 12 fresh oysters, shucked and juice reserved125ml/4fl oz dry white wine2 tbsp butter1 large shallot, peeled and chopped125ml/4fl oz fish stock2 tbsp crème fraîchepinch nutmeg1 lemon, juice only salt and freshly ground black pepper 12 fresh oysters, shucked and juice reserved 125ml/4fl oz dry white wine 2 tbsp butter 1 large shallot, peeled and chopped 125ml/4fl oz fish stock 2 tbsp crème fraîche pinch nutmeg 1 lemon, juice only salt and freshly ground black pepper 1 tbsp olive oil1 tbsp butter2 salmon fillets, skin removed and cut in halfsea vegetables, to garnish 1 tbsp olive oil 1 tbsp butter 2 salmon fillets, skin removed and cut in half sea vegetables, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6.Place the sweet potato, beetroot and onion on a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast in the oven for 40–50 minutes, or until the vegetables are just soft. Place the vegetables in a baking dish. In a large bowl, rub the flour and butter together until it resembles fine breadcrumbs. Stir in the nuts and season with salt and pepper.Sprinkle the crumble over the top of the vegetables and place in the oven for 20–30 minutes, or until the crumble is golden. Put four of the largest oysters aside in a bowl with 25ml/1fl oz of white wine. Heat 1 tablespoon of the butter in a frying pan and sweat the shallot for 5 minutes. Add the remaining wine, stock, oyster juice and the remaining oysters. Simmer for 5 minutes. Stir in the crème fraîche then transfer to a food processor or blender and blitz. Season with salt, pepper, nutmeg and lemon juice, to taste. Place the soup in a saucepan and add the marinated oysters. Simmer the oysters in the soup for 2 minutes. Meanwhile, for the salmon, heat the oil and butter in a grill pan. Sear the salmon on both sides until it just turns pink. Place the salmon pieces in the centre of four plates. Pour over the oyster sauce and garnish with the sea vegetables. Serve with the vegetable crumble alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the sweet potato, beetroot and onion on a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast in the oven for 40–50 minutes, or until the vegetables are just soft. Place the vegetables in a baking dish. Place the sweet potato, beetroot and onion on a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast in the oven for 40–50 minutes, or until the vegetables are just soft. Place the vegetables in a baking dish. In a large bowl, rub the flour and butter together until it resembles fine breadcrumbs. Stir in the nuts and season with salt and pepper. In a large bowl, rub the flour and butter together until it resembles fine breadcrumbs. Stir in the nuts and season with salt and pepper. Sprinkle the crumble over the top of the vegetables and place in the oven for 20–30 minutes, or until the crumble is golden. Sprinkle the crumble over the top of the vegetables and place in the oven for 20–30 minutes, or until the crumble is golden. Put four of the largest oysters aside in a bowl with 25ml/1fl oz of white wine. Put four of the largest oysters aside in a bowl with 25ml/1fl oz of white wine. Heat 1 tablespoon of the butter in a frying pan and sweat the shallot for 5 minutes. Add the remaining wine, stock, oyster juice and the remaining oysters. Simmer for 5 minutes. Stir in the crème fraîche then transfer to a food processor or blender and blitz. Heat 1 tablespoon of the butter in a frying pan and sweat the shallot for 5 minutes. Add the remaining wine, stock, oyster juice and the remaining oysters. Simmer for 5 minutes. Stir in the crème fraîche then transfer to a food processor or blender and blitz. Season with salt, pepper, nutmeg and lemon juice, to taste. Place the soup in a saucepan and add the marinated oysters. Simmer the oysters in the soup for 2 minutes. Season with salt, pepper, nutmeg and lemon juice, to taste. Place the soup in a saucepan and add the marinated oysters. Simmer the oysters in the soup for 2 minutes. Meanwhile, for the salmon, heat the oil and butter in a grill pan. Sear the salmon on both sides until it just turns pink. Meanwhile, for the salmon, heat the oil and butter in a grill pan. Sear the salmon on both sides until it just turns pink. Place the salmon pieces in the centre of four plates. Pour over the oyster sauce and garnish with the sea vegetables. Serve with the vegetable crumble alongside. Place the salmon pieces in the centre of four plates. Pour over the oyster sauce and garnish with the sea vegetables. Serve with the vegetable crumble alongside.