4 tablespoons of butter
600g of fresh smoked salmon fillet, cut into 1cm thick slices
1/2 medium onion (50g), finely chopped
8 medium prawns, shell removed
3 tablespoons of red wine vermouth
1 cup of heavy cream (240ml)
1 teaspoon of salt or to taste
1 nutmeg
4 ready-made vol-au-vent bases
To decorate
Lime zest cut into thin strips
Rosa marina
4 tablespoons of butter
600g of fresh smoked salmon fillet, cut into 1cm thick slices
1/2 medium onion (50g), finely chopped
8 medium prawns, shell removed
3 tablespoons of red wine vermouth
1 cup of heavy cream (240ml)
1 teaspoon of salt or to taste
1 nutmeg
4 ready-made vol-au-vent bases
To decorate
Lime zest cut into thin strips
Rosa marina
In a skillet, melt the butter and cook the salmon in low heat until it's opaque
Remove and reserve
In the same skillet, cook the onion and prawns until they're pinkish, without browning (around 2 minutes)
Pour the vermouth into a cup and warm it over low heat
Tilt the cup slowly and, when it starts to catch fire, pour the liquid into the skillet, outside the flame, to flambe the prawns
Wait for the flames to die out and transfer the prawns to a plate. Reserve
Put the heavy cream in the skillet and let it simmer, stirring occasionally, until it's reduced by half
Add the salt and nutmeg, stir
Reserve 4 tablespoons of the sauce and distribute the rest among four individual plates
Place the vol-au-vent on top and arrange the salmon slices around it
Fill the vol-au-vent with the reserved sauce and decorate with prawns, lime zest, and pimenta-rosa
614 calories per serving
