So tasted and so yummy, I love this recipe, you can make for special occasion or just as a treat to yourself, anyway…..every day is a special day……….quick and easy…..
- 12 fresh shelled King Prawns (shrimp), shelled, keep the tails and set apart the heads from the body
- 1 shallot, chopped
- 2 tbsp butter
- 1 tsp hot paprika
- 1 tsp sweet paprika
- 4 tbsp Brandy or Sherry
- 300 ml single cream
- 150 ml water
- 1 egg yolk
- a pinch of nutmeg
- fresh ground mis pepper ( green, white, red, Jamaican, etc.)
- Cook the shallot with 1 tbsp of butter for 2 minutes, add the head of prawns an sauté for further 3 minutes.
- Add paprika and Brandy or Sherry, mix well and cook for 2 minutes, add the water and bring to the boil, turn down the heat and simmer gently for 8 minutes, stirring well and strain all the sauce.
- In a sauce pan, reduce the single cream , add the sauce from the prawns head, season with nutmeg, salt and pepper, mix well and cook for few minutes.
- In a bowl place half of the sauce mixture, add the egg yolk and whisk well . Return the sauce to the pan and gently cook for further few minutes, until smooth and creamy, whisking continually.
- Melt the remaining butter in a pan, add the prawns, seasoning and stir well, cooking takes about 5 minutes, or until they are light pink and mix with the sauce.
- Serve the prawns over the toast with crispy salad.
p.s. This sauce is also great with pasta or boiled rice.
2 lb (900 g) fresh salmon
5 tbsp sugar
5 tbsp sea salt
7 tbsp dill leaves
- Remove all the bones with a pliers or tweezers.
- Cut the salmon in half lengthways.
- In a small bowl mix together the sugar, salt and black pepper.
- Rub the mixture over the fish.
- Place a layer of dill in the bottom of a dish and lay half the salmon, skin side down, on the dill. Cover with more dill and lay the other half the salmon on it skin side up. Coat with the rest of the dill and any of the remaining sugar mixture.
- Cover the dish with cling film and a weighted plate. Leave in the fridge for 3 days (36 hours).
- 2 tbsp French mustard
- 1 tbsp clear honey
- 1 egg yolk
- 2 tbsp white wine vinegar
- 6 tbsp (90ml) olive oil
- 2 tbsp chopped dill leaves
- salt and black pepper
- Make the sauce by putting all the ingredients except the oil and dill in a bowl and beating with a whisk. Slowly beat in the oil and then add chopped dill.
- Scrape the marinade off salmon. Slice the fresh away from the skin, across the grain, and serve with the sauce and a nice bread.
Curiosity : During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying in the sand above the high-tide line. The word gravlax come from Scandinavian word “grav”, which literally means “grave” or “to dig” ( in Swedish, Norwegian, Danish, Dutch and Estonian), and “lax”(or laks), which means “salmon”, thus gravlax means “buried salmon”