An idea for a fishy Friday night dinner or an alternative Sunday roast. We had it as a Sunday roast. Salmon is quite a ‘meaty’ fish and worked really well with the roast spuds and creamy, citrusy sauce.
What to use – serves 2
- 2 boneless and skinless salmon fillets
- 125g king prawns
- 2 large floury potatoes
- 75g chestnut mushrooms
- 4 cloves garlic
- 2 table spoons crème fraiche or double cream
- 100ml white wine
- 150ml chicken stock
- juice of half a lemon
- curly leaf parsley – handful, chopped
- olive oil
- sunflower oil
- sea salt and black pepper
How to use it
Start by getting your roast potatoes in the oven. The method I use is to:
- Peel, cut and boil them for 15 minutes, then drain in a colander and leave to dry for 10 minutes.
- Heat a tray of sunflower oil (table spoon or two) in the oven to 200C.
- Add the dried potatoes to the oil (they should sizzle) and turn them so they’re covered in oil, then sprinkle a little sea salt over, and put into the oven for 30 minutes, turning after 20 minutes.
For the fish and sauce you’ll need 2 non-stick frying pans – one smallish, approx. 20cms for the sauce i.e. not too big as you don’t want it to evaporate before it’s cooked.
Start by heating a glug of olive oil and adding your chopped mushrooms. Sprinkle with crushed sea salt. Stir and cook for a minute. Add your crushed garlic and cook for a couple of minutes.
Add the white wine, turn the heat right up so it’s bubbling and cook off the alcohol – about 5 mins.
Add the chicken stock and let bubble and reduce for about 10 minutes.
Add the cream, parsley, squeeze of lemon and bring to a bubble again. Add the prawns and keep the mix at a gentle bubble for about 5 mins as it’ll probably need to reduce further.
Serve when you’re happy with the consistency, and season further as needed.
Add olive oil to your second pan and bring to a medium heat. Sprinkle sea salt over the fillets, then add to the pan, salty side down. Swoosh around the pan a bit in the oil so they don’t stick, then squeeze over some lemon. After 7 mins, turn the fillets and cook on the other side for 3 mins.
Serve the salmon with the creamy prawns and mushrooms on top, with the roast spuds and some kind of green veg – we had broccoli.
Mmm rating: mm mm mm
Cost per person: £6.00
What to listen to while cooking: This week has been all about rediscovering Charlie Hunnam so I’m going with his early tv show’s theme tune – Queer as Folk
What to watch while eating: Charlie in Sons of Anarchy – I love it when I find something 7 years after everyone else and therefore get to watch 7 series in one hit.