Shaun’s eyes watered when I told him his prawns were going into the blender, but it had to be done. There were only a few left over – not enough to make them the focus but enough make into a cheesy crust.
What to use
- 2 salmon fillets – skinless and boneless (130g each)
- new potatoes – boiled and served with a knob of butter
for the crust
- 10 king prawns
- 10 cherry tomatoes
- a small handful of soft breadcrumbs
- a small bunch of parsley
- a glug of olive oil
- 30g parmesan grated
- salt and pepper
for the minted pea puree
- as many peas as you would like to eat
- a few mint leaves
- 2 teaspoons of creme fraiche
- good pinch of salt
- squeeze of lemon juice
How to use it
Put the oven on to 180C.
For the crust (click on photos to enlarge)
Put the tomatoes, prawns, parsley and olive oil into a blender and blitz. Scrape out into a bowl and mix in the breadcrumbs, parmesan, salt and pepper.
Taste. If it needs more seasoning, add it. If you want to make this in advance, just cover and chill (it, not you) until you’re ready to bake the fish.
Put the salmon onto an oiled baking sheet. Spoon the crust onto the salmon and squash down into place. You can sprinkle a bit more parmesan on top if you’re feeling cheesy. Put into the oven for 25 minutes or until it has browned and you’re happy with it (some people like salmon less well done).
For the peas
I used frozen peas and defrosted them in some hot water, then drained and left them to cool before making the puree (which was cool not hot).
Put the peas, mint leaves, creme fraiche, salt and lemon into the blender. Pulse until broken down into a bit of a mush but still with some solid pieces / bite.
Serve with buttery new potatoes.
Mmm rating: mm mm mm
Cost pp: £4.00
Calories pp: 600
What to listen to: Sam Smith – I’m not the only one
What to watch: the very wonderful Japanese Story