All this week I’ll be sharing 5 great salmon recipes, including the fantastic potted salmon we served to Macbeth, but first a wonderful recipe for Pan-fried Salmon with Warm Potted Shrimps.
For the Warm Potted Shrimps
What you need (makes 6)
1 shallot, finely chopped
1 dessertspoon white wine vinegar
3 dessertspoons white wine
2 teaspoons chopped parsley
2 dessertspoons of cream
150g brown shrimps
Approximately 200g of salmon per person
What you do
Lightly fry the shallot with 10g of the butter in a saucepan Add the vinegar and wine and reduce down until virtually all has evaporated.
Add cream, bring to the boil and whisk in the cold butter.Season with salt, pepper, cayenne pepper and lemon juice. Add the brown shrimps and chopped parsley and keep warm.
For the Salmon
Remove all the scales from the salmon using the back of a spoon or blunt knife. Remove any bones using a pair of tweezers or pliers.
To cook put in a hot pan skin side down, with a little oil, until golden and crisp – approximately 5 minutes.
Flip over for a further 30 seconds and add a squeeze of lemon juice and re-season with sea salt. Serve on a bed of wilted spinach and spoon around the chive & Vermouth sauce.
For the Spinach
What you need
500g spinach picked and washed well
Sea salt and freshly milled pepper
1 clove garlic peeled but kept whole
What you do
Put the butter and water in a pan; add the spinach and lightly season with sea salt and freshly milled pepper.
Spear the garlic with a fork and stir the spinach with it well. Place on a high heat and cook till soft, discard the garlic, then rain.
Place the salmon on the plate with a good spoonful of shrimps at the side and serve with the spinach.