Salmon and Prawns

For seafood lovers, salmon and prawns make perfect partners as their flavours blend together exquisitely. Together they create a light dish that is tasty and simple to cook. The creamy sauce compliments the fish nicely, bringing a real sense of the Irish sea straight to your dinner plate.

Serves: 1+

170g salmon fillet
3 Dublin bay prawns 100ml fresh cream 100ml fish stock (p248) I tsp. dill, chopped 30ml white wine
50g Irish butter
Salt and black pepper

Method
Cooking the Salmon

1. Season the fillet of salmon with salt and pepper.
2. In a non-stick frying pan, add the butter and bring to a medium heat until softened, but not brown
3. Add the salmon and cook for 2-3 minutes on each side, starting with the skin down. 4. Place in an oven to keep warm

Cooking the Prawns

1. Peel and de-vein the prawns (p284)
2. In a frying pan add the butter and bring to a medium heat until softened, but not brown 3. Add wine and stock; reduce by half
4. Add the cream and prawns to reduce for 2 to 3 minutes. Dublin bay prawns are naturally soft, so they will cook in the sauce itself.
5. Add the dill, a squeeze of lemon and season with salt and pepper.
6. Remove salmon from the oven, garnish with the prawns and pour over the sauce.