- 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
- 1Cut the salmon into three pieces. Put the two fleshier pieces aside and dice the tail end into small cubes.
- 2Preheat 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.
- 3Combine the salmon mixture and the small prawns in a bowl.
- 4Rub 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.
- 5Heat 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.
Drink Suggestion: Fragrant, anise-scented Provençal white. Drink suggestion by Max Allen