British scallops come into season in July - hurrah. This recipe is a fantastic combination of flavours and textures. It's a bit of effort but worth doing, especially for someone special...
Scale the skin on the salmon fillets and then remove and set aside. Discard any brown flesh, cut the fillets in half and trim to the same depth of the scallops. Wrap two pieces of salmon around each scallop and overlap the thin ends of the salmon. Cut the reserved salmon skin into strips the same height as the salmon. Wrap the skin around the salmon and scallop rolls. Heat half the butter with the oil and cook the onion, stirring frequently, until it is soft and translucent. Add the red pepper and cook gently, covered, for 10 minutes. Stir in the apple, curry powder and saffron and cook for a further 5 minutes. Add the stock and bring to the boil. Cover the pan and simmer for 20 minutes.
Puree the sauce in a blender and then press through a fine sieve to extract maximum liquid and flavour. Season with salt and pepper, stir in the cream or crème fraiche and then set aside.
Peel the green skin off the courgettes and then cut them into strips, 3mm wide and 10cm long. Cut the carrots and kohlrabi into strips in the same way. Blanch all the vegetables quickly in salted water until just tender and refresh in iced water. Season the salmon rolls with salt and pepper. Turn them in groundnut oil and cook under a preheated grill until the fish is translucent and moist. Melt the remaining butter and toss the courgettes, carrots and kohlrabi. Season to taste and arrange neatly on four serving plates. Place a salmon portion on each plate and pour the sauce around it. Garnish with dill.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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