Baked salmon fillet with king prawns and caviar served with saffron champagne sauce
- 4 salmon fillets
- 4 sprigs dill
- 10 head-on shell-on king prawns
- 2 tsp. chopped chilli paste
- Olive oil
- 1 tbsp. plain flour
- 350ml champagne
- 25g butter
- 2 shallots – finely chopped
- 1 large garlic clove – crushed and chopped
- 200ml double cream
- Pinch saffron
To garnish: caviar, chopped dill and lemon wedges
Sauce can be prepared up to 3 days in advance. Salmon can be prepped ready for the oven 24 hours in advance.
To make the sauce melt the butter in the cast aluminium sauce pan on the simmering plate or a low heat setting. Add the shallot, garlic and 2 prawns.
Cook until the shallot has softened and the prawns are pink.
Strain over a bowl and pour the butter back into the pan, reserve the prawns and discard the shallot and garlic.
Mix the flour in with the butter and place back onto the simmering plate or low heat setting, gradually whisk in the champagne and cook for a minute.
Slowly add the cream and whisk until a thick rich sauce is formed.
Stir in the saffron and remove from the heat.
Pour into a container add the reserved prawns and chill until needed.
To reheat: pour back into the sauce pot and heat gently on the simmering plate or low heat setting.
To keep warm: place onto the warming plate or warming oven of the AGA
Method for Salmon
To cook the fish, place the fillets skin side down onto the Portmerion roasting tray, top with a sprig of dill and refrigerate until needed.
Cook on the second set of runners from the top in the roasting oven (200c) for 7-10 minutes or until cooked through. This will depend on the thickness of the salmon fillets.
To cook the prawns place them onto the plain cast aluminium floor grid, top each with a little chopped chilli paste, drizzle with olive oil and either cook at the top of the roasting oven or directly on the floor for 4-5 minutes; until the prawns have turned pink.
Alternatively you can stir fry the prawns in ground nut oil on a high heat adding the chilli half way through cooking.
To serve, place the saffron champagne sauce in the centre of the plate, sit the salmon fillet on top, place a couple of spoonfuls of different coloured caviar on top. Add king prawns and lemon wedges to the plate and sprinkle with chopped dill.
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