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Salmon Fillet, Crispy Skin, Prawn Bisque, Asparagus and Fennel Salad

Serves 4
  • Steps
  • Ingredients

Steps

  • Prepare an ice bath in a medium shallow bowl and set aside.
  • For the Prawn Bisque, prepare the prawn stock. Place olive oil into a medium saucepan over a medium heat. Add onion, fennel and garlic to the saucepan and sauté until translucent, about 2 minutes. Season with a little salt.
  • Increase the heat to medium high then add the prawn heads to the frypan. Press on the prawns using a potato masher to release liquid from the prawn heads and cook, stirring, until prawn heads are deep orange in colour and lightly browned, about 5-6 minutes.
  • Add the tomato paste and cook, stirring continuously, for 1 minute. Add the wine and stir to deglaze the pan. Add 1½ cups of water and bring to the boil. Reduce heat to low and simmer for 15 minutes, mashing the prawn heads regularly.
  • Remove the pan from the heat. Strain the contents of the pan through a muslin-lined sieve into a bowl. Discard the prawn heads and set the prawn stock aside.
  • To finish the Prawn Bisque, place a clean medium saucepan over a medium heat. Add butter and when melted, add plain flour and whisk to combine. Continue to whisk until the mixture starts to bubble.
  • Remove from heat and gradually whisk in strained prawn stock. Return saucepan to a medium heat then whisk in the cream. Cook, whisking occasionally, until bisque simmers and thickens, about 5 minutes. Remove from the heat and season with salt and pepper, to taste. Cover the saucepan to keep warm.
  • For the Tangelo Vinaigrette, place tangelo juice, extra virgin olive oil, red wine vinegar and garlic into a medium bowl. Add lemon juice, a pinch of brown sugar and salt and pepper, to taste, and whisk together until combined. Set aside at room temperature.
  • For the Fennel and Asparagus Salad, half fill a medium frypan with water, add a little salt bring to a simmer over high heat.
  • Add the asparagus spears to the simmering water and blanch until bright green and just tender, about 2 minutes. Remove spears from the frypan and place into iced water. When cold, remove asparagus from the iced water and set aside on paper towel.
  • Slice asparagus spears into long thin strips, discarding the outside layers. Using a mandolin, slice the fennel into 1.5mm thick slices.
  • Add asparagus strips, fennel and dill sprigs to the bowl of Tangelo Vinaigrette. Toss gently and set aside in the fridge.
  • For the Pan Seared Salmon and Crispy Skin, trim salmon fillet into 4 equally sized rectangular portions. Season the flesh and skin with salt and set aside.
  • Place a large frying pan over a medium high heat. Add olive oil and when hot, place salmon fillets into the pan, skin side down. Cook salmon until skin is crisp, about 5 minutes, then turn and sear flesh side until golden, about 1-2 minutes.
  • Remove salmon from pan and place flesh side down onto a clean chopping board. Remove the skin with a small spatula then return the salmon and the skin to the pan. Sear the underside of salmon where skin was removed. Remove salmon fillets from the pan and continue to cook the skin until crisp, about 2-3 minutes. Remove from the pan and using a large, sharp knife, cut each piece into 2 triangular pieces. Set aside on paper towel to cool.
  • To serve, gently reheat Prawn Bisque and transfer to a serving jug. Place a salmon fillet into the centre of each serving bowl.
  • Arrange a generous handful of Asparagus and Fennel Salad on top of the salmon and drizzle with a little extra vinaigrette. Arrange triangles of Crispy Skin on the side of each salmon fillet. Serve with hot Prawn Bisque on the side.Note: leftover prawn meat can be used in another dish such as a stir fry or cooked and used in a salad

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