Stéphane Reynaud: Rôti de saumon aux crevettes (Roast salmon with prawns)


You'll need

1 side of salmon, skinned and pin-boned (about 1kg) 2 golden shallots, chopped 1 bunch flat-leaf parsley, coarsely chopped 100 ml pouring cream 1 tsp aniseed 1 egg 150 gm small prawns, shelled 50 ml pastis 50 gm butter, coarsely chopped 2 garlic cloves, finely chopped 6 extra-large prawns

Method

  • 01
  • Cut the salmon into three pieces. Put the two fleshier pieces aside and dice the tail end into small cubes.
  • 02
  • Preheat oven to 180C. Process the diced salmon, shallot, half the parsley, cream, aniseed and egg in a food processor until smooth, then season to taste.
  • 03
  • Combine the salmon mixture and the small prawns in a bowl.
  • 04
  • Rub the middle of the remaining two pieces of salmon with the pastis. Make 1cm cuts in the salmon and spread with the salmon-prawn filling. Close up like a book and tie together with string.
  • 05
  • Heat the butter in a large flameproof roasting pan. Add the garlic and then the salmon parcel and brown on all sides over medium heat. Bake in the oven for 7 minutes, then remove and add the prawns and bake for a further 7 minutes or until just cooked. Scatter over the rest of the parsley before serving.
Note Reprinted from Rôtis ($49.95, hbk) by Stéphane Reynaud. Copyright © 2009. Published by Murdoch Books. Reynaud's recipes have been reproduced with minor Gourmet Traveller style changes.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant, anise-scented Provençal white.

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