The cooler weather calls for cosy food! The Charming Squire have us covered with this mouth-watering crowd pleaser…
MAIN INGREDIENTS
4 200g fresh Atlantic Salmon fillets, skin off
8 whole green king prawns
40ml vegetable oil
1 clove garlic, finely sliced
1/3 of a red chilli, sliced
600g fresh black mussels
80ml white wine
8 small chat potatoes, sliced
Parsley, chopped
4 slices of sourdough bread
SAUCE INGREDIENTS
30ml extra virgin olive oil
1 large onion, chopped
6 cloves garlic, thinly sliced
1 red chilli, seeded and finely chopped
1000ml tinned tomatoes
2 large pinch saffron
160ml white wine
500ml fish stock
METHOD FOR SAUCE
1. Heat olive oil and sweat onion, garlic and chilli till soft and just starting to colour.
2. Add tinned tomatoes, potatoes and cook to a thick sauce.
3 Add saffron, wine and stock and simmer for 30 min.
4. Set the sauce aside ready for use at next stage.
MAIN METHOD
1. Peel the King prawns leaving the tail on. Keep the heads and shell aside. Devain the prawns and place with Salmon fillets ready to cook.
2. In a pot with a lid, add oil and sweat the garlic and chilli, add in all the mussels and white wine. Close the lid on the pot straight away and let it cook for 2 min.
3. Check to see all the mussels have opened. Remove mussels from the pot and keep any liquid.
4. Add the prawn heads and tails into the pot and add enough water to cover the prawns. Add some bay leaf, ½ lemon and simmer for 20 min then strain to add into your sauce.
5. Lightly season the salmon and prawns, place the salmon in the BBQ for 6 min with temperature around 170 degrees.
6. Add the prawns after 6min and cook a further 3min. You want the salmon to still be a slightly pink in the middle.
7. While cooking the seafood heat up the sauce and grill the sourdough on the BBQ.
8. Place prawns and mussels on the plate and add parsley to the sauce then pour over some of the sauce onto the shellfish.
9. Place salmon on top and add a slice of grilled bread and enjoy!
