Salmon Braised Little Gems, Tomato Water, Mussels and King Prawns

Salmon Braised Little Gems, Tomato Water, Mussels and King Prawns

Graeme Shaw's Salmon Braised little Gems, Tomato water, Mussels and King Prawns



Preparation method

1. Boil the water and dissolve the stock cubes.

2. Cut the little gems in half, length ways and gently pan fry in a little butter, until they have a little colour.

3. Cover with the chicken stock and place some grease proof paper or butter wrap on the top of them and let them simmer on a low gas for 10-15 minutes until tender.

4. Steam the salmon fillets for 5-6 minutes or if you prefer you can roast them.

5. Steam the mussels for 2-3 minutes and pan fry the king prawns in a little butter for 2-3 minutes.


For the Tomato water:

1. Put all ingredients into a bowl.

2. Cover with cling film and place the bowl on top of a pot of boiling water and leave to simmer for 1 hour.

3. Place a sieve over a container and put some muslin loth or a clean dish towel into the sieve, put the mixture into the sieve and leave to drain for 30 minutes to 1 hour to produce the tomato water.


Presentation

1. Place the salmon fillet in a bowl and gently rest the little gems to the side of the salmon.

2. Gently re-heat the tomato water and place in the bowl around the salmon.

3. Add the mussels and king prawns and finish with some fresh picked basil leaves and dill.

For an additional garnish you can add some tomato concasse to the tomato water:

1. Take 1 plum tomato, score on the top with a sharp knife in a cross shape. Place in boiling water for 10 seconds, remove and place in a bowl of ice cold water.

2. The skin should be peeling away from the flesh, so now remove the skin with a small knife or with your fingers.

3. Now cut into quarters, remove the seeds with a knife, leaving just the fleshy tomato. Fine dice the tomato and add to the dish.

Serves

Serves 4 people.


Ingredients

  • 4 x 5-6oz Salmon Fillets
  • 2 x Little gem lettuce
  • 1 x Packet mussels
  • 20 x Jumbo king prawns
  • 1 pint of water
  • 2 x Chicken stock cubes
  • Fresh basil and dill
  • 2oz Butter

For the Tomato water:

  • 500g Plum Tomatoes chopped
  • 15g sugar
  • 10 Basil leaves
  • Salt & Pepper

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