Step 1

To make the roulades, cut each fillet through the centre horizontally, nearly cutting through to the end, but stopping short so you have one long strip of fish.

Step 2

Starting at one end, roll each fillet into a neat round, then secure with a toothpick.

Step 3

Wrap each one tightly in plastic wrap and chill for at least 1 hour to firm up.

Step 4

Preheat oven to 160°C.

Step 5

Combine the flour, paprika, thyme, 1 tablespoon ground black pepper and 1 teaspoon salt in a bowl. Dip both flat sides of the roulades in the mixture. Heat half the oil in a non-stick frypan over high heat and when hot, sear the salmon on one fl at side for about 1 minute or until a crust forms. Turn and repeat on the other fl at side, then place on a tray in the oven for 5 minutes until just cooked.

Step 6

Meanwhile, wipe frypan clean, heat remaining oil and add tomatoes. Cook over medium-low heat, stirring, for 2-3 minutes until tomatoes start to soften, then stir the 2 teaspoons of extra flour and the cayenne into tomato juices. Add wine, cook for 1 minute, then add cream and cook, stirring, for 5 minutes or until thickened. Stir in the crab to warm through, add sliced basil, then season.

Step 7

Place a little of the sauce on each plate, top with a salmon roulade and drizzle with extra crab sauce. Garnish with fresh basil leaves (and mustard cress, if desired). Serve with boiled chat potatoes tossed in butter and a green salad.