• 1 wild salmon fillet, skinned

  • 50g spinach

  • 50g samphire

  • 25ml cream, reduced by half with the 1 clove chopped garlic

  • For the blanched samphire

  • 50g samphire

  • 2 star anise

  • Water to cover the samphire

  • For the prawn mousse

  • 6 cooked king prawns, shelled and chopped, retain the heads for the broth

  • 50g salmon trimmings

  • 150ml double cream

  • Pinch of cayenne pepper

  • 1egg white

  • Few drops of lemon juice

  • 25g blanched samphire

  • For the broth

  • Prawn heads

  • 1 tbsp tomato purée

  • ½ shallot chopped

  • ½ carrot peeled and chopped

  • ½ stick celery chopped

  • ¼ bunch tarragon

  • 100ml double cream

  • 150ml fish stock

  • 1 tomato

  • 5 peppercorns


  • 1.

    Cook the samphire in water until tender, then add the spinach and drain, blend in a food processor with the cream and garlic, blend to a smooth paste. Set aside.

  • 2.

    For the blanched samphire, simply cook the samphire in water in a pan with the star anise for a few minutes, take out the star anise and drain.

  • 3.

    To make the prawn mousse place the shelled king prawns, salmon trimmings, cayenne pepper, egg white, lemon juice, blanched samphire and only 50ml of the cream into a food processor and blend to a fine purée. Remove then fold in the remaining cream.

  • 4.

    Add the samphire to the mousse, and then place on top of the fish. Wrap in cling film them steam for 8 min.

  • 5.

    Colour the veg in a pan, add the prawn heads, tomato purée, tomato, peppercorns, tarragon, fish stock and cream, cook for 10-15 min to reduce the liquid. Take off the heat, remove the prawn heads and set aside to rest. Blend with a hand blender to make a sauce.

  • To serve:

  • 1.

    Make a bed for the fish with the samphire/spinach mix. Place the fish on top, arrange the blanched samphire around the fish, pour in the broth and serve.

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