4 tablespoons of butter
600 g of fresh salmon fillet cut into 1 cm thick slices
1/2 medium onion finely chopped (50 g)
8 medium prawns, shell-free
3 tablespoons of red wine vinegar
1 cup of heavy cream
1 teaspoon of salt or to taste
1 pinch of white pepper
4 bases of vol-au-vent (pastry) ready-made and baked
Lemon zest cut into fine strips for decoration
Rosa peppercorns for decoration
4 tablespoons of butter
600 g of fresh salmon fillet cut into 1 cm thick slices
1/2 medium onion finely chopped (50 g)
8 medium prawns, shell-free
3 tablespoons of red wine vinegar
1 cup of heavy cream
1 teaspoon of salt or to taste
1 pinch of white pepper
4 bases of vol-au-vent (pastry) ready-made and baked
Lemon zest cut into fine strips for decoration
Rosa peppercorns for decoration
In a frying pan, melt the butter and cook the salmon in low heat until opaque
Remove it and reserve
In the same frying pan, fry the onion and prawns for 2 minutes, until they are pink, without letting them brown
Pour the red wine vinegar into a bowl and warm it up
Slosh the bowl slightly and when it starts to flame, pour the liquid over the frying pan, outside of the fire, to flambe the prawns
Wait for the flames to die out and reserve the prawns in a plate
Let the heavy cream simmer in the frying pan, stirring occasionally, until it is reduced to half
Add the salt, pepper, and mix well
Reserve 4 tablespoons of the sauce and distribute the rest among 4 individual plates
Place the vol-au-vent on top and arrange the salmon slices around it
Fill each vol-au-vent with the reserved sauce and decorate with 2 prawns, lemon zest, and rosa peppercorns.
