Sunday, August 16, 2009
Grilled Salmon Steak with White Wine Saffron Sauce with Prawns
Yesterday was my birthday and because I was kind of lazy about going out - Ronny cooked dinner for me instead. The warm weather tends to take away my appetite and yesterday was one of those days when I felt like eating something light like shrimp or prawns. What you see is much heavier than a shrimp cocktail and I only ended-up eating half the salmon steak...but it was delicious.
Ronny tells me it's quite common to serve salmon with a white wine sauce in Sweden and decorate it with shrimp or prawns boiled in dill to give it a nicer flavor, but Ronny likes to put the prawns inside the sauce and he spiced it up with some fragrant Spanish saffron to give it more depth in flavor.
I'm going to share his recipe for the sauce because I'm assuming you all know how to grill salmon steaks and cook rice.
Ronny's White Wine Saffron Sauce with Prawns
3 dl Fish Broth
2 dl Cream + 1 dl Whipped Cream
1 dl Dry White Wine + more to taste
125 mg Spanish Saffron
30 g Unsalted Butter
2 Tbsp Flour
1/2 Lemon (the juice)
400 g Boiled Peeled Prawns (500g with their peel on)
Step 1: Put the fish broth, cream and wine in a saucer and simmer until it's been reduced to half its volume.
Step 2: Mix the butter and flour in a bowl until it forms a thick paste.
Step 3: Add the flour paste into the sauce and blend thoroughly.
Step 4: Add the whipped cream and saffron and blend.
Step 5: At this point make sure the sauce is smooth and add salt and more wine to taste, then add the boiled prawns. Add the lemon juice bit by bit to taste. We used the juice of half a lemon but yours might be bigger and have more tang.