Salmon in prawn sauce

Salmon in prawn sauce


- Salmon Loin, 8 units (90 g)

- Olive oil (40 ml)

- Perona green beans (300 g)

- 1 red pepper.

- Salt.

- Ground white pepper.

- Prawn sauce.


Season and brush the pepper with oil, then roast it in an oven at 240ºC, turning when the skin is toasted and leaving until toasted on all sides, then take it out and, when cool, remove the stem, skins and seeds, and chop into large pieces. Cook the beans in salted water and then cool in water and ice. Brush the salmon with oil, season with salt and pepper, then grill in a pan or on a grill, cooking it on the skin side, then when golden and crispy turning it over to finish cooking. Heat the sauce, serve it on the plates first, then arrange the salmon and garnishes on top.


Instructions - Prawn Sauce


- Small alistado prawns (200 g)

- Olive oil (40 ml)

- Onion (100 g)

- Carrot (70 g)

- Garlic (2 cloves)

- Brandy (20 ml)

- Fried tomato sauce (35 g)

- Sweet paprika (5 g)

- Flour (12 g)

- Bay leaf (1 leaf)

- Fresh dill (1 sprig)

- Salt

Sauté the prawns in the oil, remove when golden brown, add the finely chopped onion, brown it and add the halved garlic and diced onion, sauté everything, add the brandy, reduce, add the paprika and flour, leave for a few seconds, add the fried tomato sauce, evaporate the liquid, add the bay leaf and dill, add half a litre of water, cook gently for about 10 minutes, strain, bring to the heat again, then reduce until you get your desired flavour and texture.