Vincent Girardin, Food Manager at Le Pain Quotidien shares his gorgeous Good Friday recipe.


  • Salmon x 180 gr portion

  • 60 g raw prawn (diced)

  • 1tbsp of sun-dried tomatoes (julienne)

  • 1 leek (only the white bottom part cut in half and washed)

  • 5 sprigs of dill

  • 20g of Rocket

  • 2 tbsp of White Wine

  • Lemon wedge(s)

  • Pesto (from delicatessen store ) optional


  • Leeks:

  • 1.

    Cut the leeks in thick julienne. Blanched in water for 30 seconds, and put in ice water straight away

  • To Cook:

  • 1.

    Pan fry the salmon, season it with salt & pepper and put it on a tray lined with greased paper

  • 2.

    Bake for 8 minutes at 190°C

  • In the same Pan:

  • 1.

    Stir fry the prawns for 2 minutes , add the white wine , (Pepper and Salt as you wish)

  • 2.

    Cook for 3 minutes on low heat

  • 3.

    Add the leeks , stir for 30 seconds, turn the heat off

  • To Serve :

  • 1.

    Mix the rocket and dill together ,build it up in the middle of a round plate

  • 2.

    Carefully with a flat spatula , put the fish on top of the rocket

  • 3.

    Drizzle some pesto around it (optional )

  • 4.

    Pour the prawns and leek sauce over the salmon

  • 5.

    Add a lemon wedge


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