Chef's Recipes

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

Australian Gourmet Traveller recipe for rôti de saumon aux crevettes (Roast salmon with prawns) by Stéphane Reynaud.

  • Serves 6
  • 30 mins preparation
  • 15 mins cooking
Stéphane Reynaud: Rôti de saumon aux crevettes (Roast salmon with prawns)
Stéphane Reynaud: Rôti de saumon aux crevettes (Roast salmon with prawns)

Ingredients

  • 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

Main
  • 1
    Cut the salmon into three pieces. Put the two fleshier pieces aside and dice the tail end into small cubes.
  • 2
    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.
  • 3
    Combine the salmon mixture and the small prawns in a bowl.
  • 4
    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.
  • 5
    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.

Notes

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

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