Salmon with Leeks and Prawns
![Leslie-Anderson](https://seafoodshetland.co.uk/wp-content/uploads/2019/01/Leslie-Anderson.jpg)
RECIPE PROVIDED BY LESLIE ANDERSON
PROPRIETOR AND CHEF, DRUMQUIN GUEST HOUSE, BRAE
“Seafood in Shetland is so fresh, versatile and full of flavour. It gives people a real taste of the islands.”
When it comes to seafood, choose the best, choose Shetland.
SERVES 4
Salmon filled with leeks and prawns, wrapped in Parma ham and served with a lemon and dill sauce. The recipe serves 4, but can easily be increased for larger numbers.
INGREDIENTS
- 4 Shetland salmon fillets
- 8 large shelled prawns
- 1 leek
- 8 slices Parma ham
- 1 bunch fresh dill
- 1 lemon
- 1 pint double cream
- 1 tsp Dijon mustard
- 2 dssp white wine
- 2 tsp vegetable stock
- 1 tsp fish stock
- 1 tsp cornflour (if required)
METHOD
- Saute the leek and season well.
- Slit open the salmon fillets and fill with sauted leeks and prawns, then wrap in parma ham.
- Place the salmon in a foil parcel, season, add a splash of fish stock, some lemon slices and a sprig of dill.
- Close the parcel and bake in a moderate oven for 20 mins.
- Heat the double cream, add the juice from the lemon, vegetable and fish stock, wine, Dijon mustard and enough dill to taste.
- Simmer for 5 mins, season and add cornflour to thicken (if necessary).
- Plate up the salmon and drizzle with some of the sauce, decorate with a slice of fresh lemon and a sprig of dill.
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