Ingredients

• 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 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 oil
• 1 tbsp butter
• 2 salmon fillets
• skin removed and cut in half
• sea vegetables
• to garnish

Directions

• 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.