Prawns And Salmon With A Citrus Cream Sauce
- 300 g dried egg pasta, such as pappardelle or tagliatelle
- 100 g peeled prawns, plus 150 g small cooked prawn tails, shells on, such as Icelandic prawns
- 200 ml single cream
- 50 g unsalted butter
- 200 g thick salmon fillet, cut Into thin Slices across the grain of the fish
- Olive oil, to taste
- Finely chopped zest of 1 lemon and freshly squeezed juice of 1/2 a lemon
- 20 basil leaves, thinly sliced
- Sea salt and freshly ground black pepper
- #The combination of cream, fish and basil always makes for a wonderfully delicious dish. Remember to provide finger bowls for your guests as the prawns are served with their shells left on. Now let ‘s start making prawns and salmon with a citrus cream sauce recipe.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.
- Meanwhile, put the peeled prawns in a food processor and blend to a paste. Put the cream, butter and pepper in a small saucepan and heat gently, shaking the pan from time to time. When the sauce has thickened, add the prawn paste to the cream, stir, cover and switch off the heat.
- Preheat a stove-top grill pan until very hot. Arrange the strips of salmon across the ridges of the pan and cook quickly on both sides. Transfer the pieces to a plate as they brown, sprinkle with oil, lemon juice, salt and pepper.
- Pan-grill the unshelled prawns, in batches if necessary, until aromatic and opaque. Do not overcook or they will be tough and tasteless. Set aside 8-12 prawns and 4 slices of the salmon for serving.
- Add the sauce, prawns, salmon pieces and basil to the drained pasta and mix well. Divide between 4 serving plates or bowls. Make small piles of the reserved prawns and salmon on the top of each portion and sprinkle with lemon zest. Serve at once.