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Restaurants›Canoe›Salmon + Spot Prawn Recipe

Salmon + Spot Prawn Recipe

Inspired by Canoe

Time1h 30m

Serves4

Zucchini flower, spot prawn bisque, spiced aubergine, basil purée, shaved zucchini.

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Ingredients

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For the Spot Prawn Bisque

1 1/8 lb (500 g) Spot prawns

1 litre fish stock

2 pieces Shallots

2 cloves Garlic

2 tbs Tomato paste

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

For the Spiced Aubergine

1 large Aubergine

1 tsp Cumin powder

1 tsp Watkins paprika

2 tbs olive oil

to taste Celtic sea salt

For the Basil Purée

3 1/2 oz (100 g) Fresh basil leaves

3 3/8 tbsp (50 ml) olive oil

1.06 oz (30 g) Pine nuts

1.06 oz (30 g) Parmesan cheese

to taste Celtic sea salt

For the Garnish

4 pieces Zucchini flowers

1 medium Zucchini

to taste olive oil

For the Salmon

4 pieces Salmon fillets

2 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Method

Preparation of Spot Prawn Bisque

Sauté Aromatics

In a pot, heat olive oil over medium heat. Add shallots and garlic, sauté until translucent.

Cook Spot Prawns

Add spot prawns to the pot and cook until they turn pink. Stir in the tomato paste and cook for another 2 minutes.

Add Fish Stock

Pour in the fish stock, bring to a boil, then reduce heat and let simmer for 15 minutes.

Blend the Bisque

Use an immersion blender to purée the mixture until smooth. Season with salt and pepper to taste.

Preparation of Spiced Aubergine

Prepare Aubergine

Cut the aubergine into cubes. Toss with olive oil, cumin, paprika, and salt.

Cook Aubergine

Roast in an oven at 200°C (400°F) for 20-25 minutes until golden and tender.

Preparation of Basil Purée

Blend Ingredients

In a blender, combine basil leaves, olive oil, pine nuts, Parmesan cheese, and salt. Blend until smooth.

Cook Salmon

Season and Cook Salmon

Season salmon fillets with lemon juice, salt, and pepper. In a pan, heat olive oil over medium-high heat and cook salmon for about 4-5 minutes on each side until cooked through.

Garnish and Serve

Prepare Garnish

Shave zucchini into ribbons using a vegetable peeler. Lightly sauté zucchini flowers in olive oil.

Plate the Dish

In a bowl, pour the bisque, place the salmon on top, add spiced aubergine, basil purée, and garnish with zucchini ribbons and flowers.