This is a version of the classic dish, Lobster Thermidor, it is really delicious and easy to make.
It can be eaten alone or with a green salad, or can be served with plain boiled rice.
Preparation: 30 minutes
Cooking time : 20 Minutes
250g cooked, shelled prawns, chopped into 4
8 fresh scallops, seared and chopped in half
2 fresh salmon steaks (around 300g for the two), grilled and skin and bones removed
1 finely chopped shallot
15 – 20g plain flour
40g unsalted butter
50g grated Gruyere or fresh grated Parmesan cheese
150ml double cream
250g chopped button mushrooms
1/2 tablespoon sweet paprika)
3 or 4 drops of Tabasco (to taste)
1 teaspoon chopped tarragon
1/2 glass dry white wine
1/2 glass dry sherry
Freshly ground black pepper
Salt to taste
Heat the butter in a large, heavy-based saucepan, gently sweat, but do not brown or burn the shallot, add chopped mushrooms, fry on a low heat, then add the flour and continue cooking for 2 minutes, add the wine and sherry to deglaze the pan, continue cooking for 2 minutes on a medium heat, then lower the heat an add the double cream, stir well to form a thick creamy sauce (add more flour or cornflour if needed to thicken), season to taste and remove from heat.
Flake the salmon steaks in an oven dish, add the prawns and scallops and roughly mix together, pour over the cream and mushroom sauce, gently mix together with a spoon, but don’t break up the salmon steaks too much.
Sprinkle the seafood with the Gruyère or Parmesan cheese then grill for 5 minutes until golden brown – serve immediately sprinkled with paprika.
Serve with a chilled Gewurrstraminer, Châteauneuf du Pape blanc, Crozes Hermitage, Puligny-Montrachet, Pouilly Fumé or a Meursault.