Pan Fried Wild Teifi Salmon with Baby Spinach,
Cockle and Laver Bread Fritters &
Chive Butter Sauce
A recipe from Ludovic Dieumegard - Ludo's At The Coopers
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Serves 4

Ingredients
4 x 200g portion of Salmon or Sewin.
800g of baby spinach.

For the fritters
500g of cockles - washed.
125g of Laver Bread.
2 big Maris piper potatoes - grated.
100g of gram flour.
1tsp of ground cumin seeds.
1tsp of ground coriander seeds.
1tsp of turmeric.
½ tsp of salt.
2 finely chopped shallots.

For the butter sauce
100g of dry white wine.
1 tbsp of white wine vinegar.
50g of finely chopped shallots.
50ml of double cream.
200g of unsalted butter, cold and in cubes.
Salt and Peppe.r
50g of finely chopped chives.

Method
For the Fritters
1. Place a saucepan on a high heat, put your cockles in it with a splash of wine, and allow
to cook for 30 seconds until all the cockles are open.
2. Pull the cockles out and cool them down.
3. In a bowl, place all your ingredients (potatoes, laver bread, gram flour, cumin,
coriander, turmeric, salt, shallots).
4. Pass the juices of your cockles through a muslin cloth and place to one side.
5. Pick ¾ of your cockles and add them to your bowl.
6. Add the juice of your cockles to the mix, along with a little bit of normal water to
bind your mix. It should be just about moist but not sloppy.

For your Veg
1. Blanch your spinach.

For the Butter Sauce
1. Bring your wine, vinegar and shallot to the boil and reduce by half.
2. Add the cream and boil for 1 minute.
3. Lower the heat and gradually whisk in the cubes of butter.
4. Pass the sauce through a fine sieve, season and add the chopped chives at the
last minute.
5. Set aside.

To cook the fritters
1. In a frying pan, place some vegetable oil and with a little 1.5inch cutter,
push some of your fritter mix into it to ‘shape’ them.
You will need 12 fritters (3 per person). Cook them for 1 minute on each side and finish
in the oven at 160 for approx 3 minutes.

For the Fish
1. Heat a non stick frying pan, add a little olive oil and cook the salmon or sewin.
About 45 – 60 seconds on each side is usually enough.
2. Season lightly with salt and pepper.