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Pan Fried Salmon with Prawns on a Bed of Spinach with a "Fumé de Poisson" Sauce.
Salmon and prawns are well matched
flavours on the plate, especially when a "fumé
These quantities are for 2 people.
Ingredients 2 cups of fresh prawns 2 salmon filets Olive oil Sea salt Pepper 2 large handfuls fresh spinach Butter
Preparation Bring to the boil a quarter saucepan of water. When boiling, add in the whole prawns then remove from heat once the prawns are pink and cooked through. Remove the prawns from the water, save the water.
When cool enough to handle, shell the prawns and remove the vein that runs through the back of the prawns, store aside for now. All heads and shells need to be placed in a saucepan. Use the saved water to add into the pan, almost covering the shells. Bring the shells and head to the boil and cook for 15 minutes to extract as much flavour as you can from the shellfish.
Sieve the shell/head/water mixture then gradually reduce in a saucepan over a high heat until the sauce has a powerful flavour of prawn.
Meanwhile, Remove any bones from the salmon filets with a pair of tweezers. Heat a little olive oil in a frying pan on medium/high. Season the salmon filets with salt & freshly ground pepper.
Start frying the salmon, skin-side down. Once the meat appears to be cooked about half way through, turn over, reduce the heat a little and allow to cook through completely, but not too much, it needs to be quite moist but not raw in the middle. This normally takes about 5 minutes on the skin side followed by 3 to 4 minutes on the flesh side.
Whilst the fish is cooking, wash the spinach and remove any storks. Heat a large knob of butter in a pan. Add in the spinach, season with salt & pepper. Turn frequently to heat through the spinach. It will gradually wilt down. Do not allow the spinach to boil and become soggy, remove from heat once the leaves are wilted.
The "fumé de poisson" sauce should by now be reduced and tasting of prawns. Add the shelled prawns into the sauce to heat through for 30 seconds.
Serving - Serve by creating a bed of spinach, lay the salmon filet on top. Arrange the prawns around the fish then spoon the sauce over the fish and prawns. Serve immediately.
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de poisson" sauce is used to link the two tastes on the palette. This
recipe uses a bed of spinach, which provides a nice texture and colour contrast,
but a lightly boiled julienne of carrot, leek and fennel would work fine also.