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Categories:
sunflower oil zucchini shallots white wine vegetable stock heavy cream sour cream cornstarch cayenne pepper lemon egg yolk tarragon salmon fillet king prawns
Viewed: 5 - Published at: 4 years agoIngredients
- 1 tbsp sunflower oil
- 1 None zucchini, thinly sliced
- 3 None shallots, diced
- 2/3 cup white wine
- 1 1/4 cup vegetable stock
- 1 cup heavy cream
- 2/3 cup sour cream
- 1 tbsp cornstarch
- Pinch None cayenne pepper
- None None Juice of 1/2 lemon
- 1 None medium egg yolk
- 1 tbsp dried tarragon
- 1 lb skinless salmon fillet, cut into cubes
- 1/2 cup raw king prawns
Method
- Heat the oil in a saucepan, add the zucchini and saute for 5-7 mins, turning, until golden. Remove from the pan and set aside. Add the shallots to the pan and saute for 2-3 mins. Deglaze the pan with wine and reduce by a third. Pour in the stock and simmer until the liquid had reduced by a third.
- Pour in 3/4 cup cream plus the sour cream and simmer for 1-2 mins. Mix the cornstarch with 2 tbsp water until smooth then pour into the pan and simmer, stirring, for 2-3 mins until the sauce thickens. Mix in the cayenne pepper and lemon juice and season.
- Pour the sauce through a sieve and discard the solids. Mix the remaining cream with the egg yolk until smooth. Place the sauce back on the heat and bring to the boil. Mix in the tarragon, the egg yolk mixture and salmon into the pan and simmer gently, stirring, for 3-4 mins. Mix the prawns into the stew and cook for 2-3 mins, until cooked through. Divide between 4 bowls then serve.
