Salmon fil­let with creamy prawn sauce


Australian Women’s Weekly NZ - - NEWS -

2 x 180g salmon fil­lets, skin on 3 tea­spoons ex­tra vir­gin olive oil 2 un­cooked king prawns, shelled, tails in­tact, de­veined 8 un­cooked king prawns, shelled, de­veined, chopped coarsely 20g but­ter 3 cloves gar­lic, crushed ¼ cup (60ml) white wine or beef stock 1 cup (250ml) cream 1 ta­ble­spoon corn­flour 2 tea­spoons wa­ter steamed zuc­chini noo­dles or rice, to serve 1 Sea­son salmon with salt. Heat a small non-stick fry­ing pan over medium-high heat. Add 1 tea­spoon of the oil. Cook salmon, skin-side down, for 3-4 min­utes or un­til golden. Press gen­tly with a spat­ula so that the skin re­tains con­tact with the pan. Turn the salmon and cook for a fur­ther 2-3 min­utes or un­til done as de­sired. Cook­ing time will de­pend on the thick­ness of the salmon. Place the salmon on a plate; cover with foil while pre­par­ing the sauce. 2 Wipe out the pan with pa­per towel. Heat an­other tea­spoon of the oil in the same pan; cook the two whole prawns for 1 minute on each side or un­til golden and just cooked through. Place on the plate with the salmon. 3 Heat re­main­ing oil and cook chopped prawns for about 2 min­utes or un­til just cooked through. Re­move from the pan to a bowl; lower the heat to medium. 4 Put the but­ter and gar­lic in the pan and cook gen­tly un­til soft. Add the wine and sim­mer for a fur­ther minute. Pour in the cream. Stir the corn­flour and the wa­ter in a small bowl un­til smooth; stir into the sauce. Sim­mer, stir­ring, for 2 min­utes or un­til thick­ened. Taste and sea­son with salt and pep­per. Stir chopped prawns into sauce. 5 Serve salmon with whole prawns, sauce and noo­dles or rice. Top with freshly ground black pep­per, if de­sired. Not suit­able to freeze or mi­crowave.

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