Name: Stéphane Reynaud: Rôti de saumon aux crevettes (Roast salmon with prawns)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
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

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

Prep

30M

Cook

15M

Total

45M

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.

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
Notes

The Gourmet Traveller Team

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