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Prawn Crust Salmon, Saffron Potatoes & Lemon Butter Sauce

This flavoursome dish is a favourite at Dunbar House in Watsons Bay, NSW. Try this simple, yet decadent recipe for yourself at home


  • 4 x 130-150g Salmon Fillets, skin removed

  • 200g Kipfler Potatoes, washed & sliced into 2cm

  • sections

  • 100g butter

  • ½ lemon

  • 1 punnet snow pea shoots

  • 1 punnet snow pea leaves

  • 1 pinch saffron threads

  • Prawn Crust

  • 1 egg white

  • 100g Raw prawn meat

  • 100g Flathead fillets

  • 100ml cream

  • ¼ cup basil chopped

  • ¼ cup parsley chopped

  • ¼ tsp salt


  • 1.

    Preheat oven to 180C

  • 2.

    Wash potatoes and place in a saucepan and add cold water to cover, plus 50g of the butter and the saffron. Bring to the boil and simmer until tender. Remove from heat and let steep.

  • 3.

    For the crust blend the egg white, prawn meat and flathead in a food processor. Slowly pour cream to bind the crust. Add salt to taste and herbs.

  • 4.

    Season salmon fillets and spread the prawn crust on top. Place onto baking paper and bake for 7 minutes at 1800C or until cooked to your liking.

  • 5.

    Whilst the fish is cooking, prepare the butter sauce by straining 1 cup of the potato steeping liquid into a small saucepan. Add the remaining 50g of the butter with the juice of the lemon. Emulsify with a hand blender and season to taste.

  • 6.

    To serve, evenly divide the kipfler potatoes onto four plates, then place the snow pea sprouts and snow pea leaves on top. Arrange salmon fillets and spoon over sauce.

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