6 x 200 g portions Norwegian salmon;
skin on
Court Bouillon
400 g black noodles 5 ml chopped onion vegetable oil
15 saffron threads
30 ml chopped shiitake mushrooms
300 g scallops with roe (coral)
250 ml Fish Velouté
125 ml cream
chopped chives and fresh basil leaves
for garnish
Poach the salmon in simmering court bouillon for 8-10 minutes. Drain and keep warm.
Cook the noodles in salted, boiling water for about 10 minutes until tender. Drain.
In a non-stick frying pan fry the onion in hot oil until translucent.
Add the saffron, mushrooms, scallops and fish velouté and simmer uncovered for about 5 minutes until the scallops are cooked. Stir in the cream and heat through.
Just before serving, fry the noodles in the butter in a large non-stick frying pan. Pile on plates with salmon, with the sauce spooned over. Garnish with chopped chives and fresh basil leaves. Serves 6
Thai Green Seafood Curry
2 scallops with roe (coral)
12 medium prawns, shelled and deveined butter
2 carrots, cut into julienne strips
2 courgettes, finely sliced
250 ml sliced shiitaki mushrooms
250 ml fresh bean sprouts
125 ml softened sun-dried tomatoes, sliced
30 ml commercial green curry paste
15 ml chopped fresh lemon grass stalks
12 fresh green chilli, seeded and sliced salt and milled black pepper
sesame seeds and chopped fresh coriander leaves for garnish
Melt butter in a non-stick frying pan and fry scallops and prawns over very gentle heat until they stiffen. Remove from the pan and set aside.
Add the onion, carrot, courgettes, mushrooms, bean sprouts and sun-dried tomatoes to the pan (with a little extra butter if necessary) and stir-fry until slightly softened.
Add the green curry paste, chopped coriander, lemon grass and chilli, and season with salt and pepper.
Return scallops and prawns to the pan and cook gently for 3-4 minutes until done.
Pile the curry into a serving dish and garnish with sesame seeds and coriander leaves. Serve with rice flavoured with garlic and shredded fresh basil leaves. Serves 4