1/2 cup heavy cream
1/8 cup finely chopped onion
4 tablespoons unsalted butter
3 1/2 tablespoons red wine vermouth
300g fresh salmon fillet, cut into 1cm thick slices
4 large shrimp, shells removed
2 ready-made vol-au-vents (puff pastry)
Salt and white pepper to taste
To garnish
Lemon zest, cut into thin strips
Pink peppercorns
1/2 cup heavy cream
1/8 cup finely chopped onion
4 tablespoons unsalted butter
3 1/2 tablespoons red wine vermouth
300g fresh salmon fillet, cut into 1cm thick slices
4 large shrimp, shells removed
2 ready-made vol-au-vents (puff pastry)
Salt and white pepper to taste
To garnish
Lemon zest, cut into thin strips
Pink peppercorns
In a skillet, melt the butter over medium heat
Add the salmon and cook lightly
Remove and reserve
Place the onion and shrimp in the skillet and cook for a few minutes, without letting the onion brown
Pour the red wine vermouth into a metal cup and ignite over high heat until the flames die down
Douse the shrimp with the hot vermouth mixture and let it cool
Reserve the shrimp
In the skillet, bring the heavy cream to a simmer and reduce by half
Season with salt and white pepper and cook for an additional 5 minutes
Strain the sauce through a sieve and return to the heat until thickened
Place the vol-au-vents on two plates and fill with the sauce
Distribute the cooked salmon slices between them, surrounded by the shrimp, and garnish with lemon zest and pink peppercorns
Serve immediately.
