Stunningly Sophisticated Salmon with a Creamy Prawn Sauce

I picked up this method of cooking salmon on Channel 4's Sunday Brunch a few weeks ago and I have to say it is genius! Wrapping the salmon fillets in smoked salmon adds a crispy texture to the fish as well as keeping in all the juicy goodness.

This recipe is extremely elegant and will go down a storm at dinner parties thanks to its delicate plating and refined tastes. It's got everything you want from a dish as it's creamy yet crispy and has sweet notes from the prawns as well as sourness from the lemon juice.

I served this for my great aunty and uncle when they came to stay and I have to say they were thoroughly impressed - and so was I!

Stunningly Sophisticated Salmon with a Creamy Prawn Sauce

Serves 4

4 x 150g salmon fillets, skin off

Approx. 300g smoked salmon

Oil, for frying

2 shallots, sliced

Splash of white wine

1 tbsp Pernod

1 tbsp tomato purée

16 raw prawns

300ml double cream

Zest and juice of 1 lemon

1 tbsp chopped tarragon

12 tomatoes, skinned, deseeded and finely chopped

1 cucumber, deseeded and finely diced

Preheat the oven to 200°C/gas mark 6. Wrap the salmon in slices of smoked salmon, trimming the smoked fish to fit.

Rub oil on the fish, then fry in an ovenproof pan for 3-4 minutes, cooking on all sides. Then pop the fish in the oven for 3 minutes to finish.

Gently fry the shallot in oil for 4 minutes until soft. Add the wine and Pernod, then continue to cook until it has reduced by two thirds.

Add the purée and cook for 6 minutes more.

Stir in the prawns and cream, then bring to the boil and boil until reduced by about one third.

Take off the heat and stir in the lemon and tarragon.

Serve the sauce in a big bowl with the salmon on top, garnished with the tomato and cucumber.