Sun-Dried Tomato, Avocado and Prawn Topped Salmon With a Champag

16 ingredients
8 steps

Ingredients

  • 4 salmon fillets
  • 1 onion, chopped
  • 1 teaspoon dill, dried
  • 12 teaspoon tarragon, dried
  • 5 peppercorns
  • 2 cups water
  • 34 cup dry white wine
  • 1 avocado
  • 150 g prawns, shelled and deveined
  • 6 sun-dried tomatoes packed in oil, drained, finely chopped
  • 250 ml milk
  • 1 teaspoon vegetable bouillon granules
  • 2 tablespoons lemon juice
  • 12 teaspoon fish stock granules
  • 12 cup champagne
  • 2 teaspoons cornflour

Directions

  1. 1
    In a large pan combine all stock ingredients, simmer for about 15 minutes, then add the salmon cook salmon for about 10 Min's or until salmon flakes easily, turning salmon once during cooking.
  2. 2
    For the Sauce:.
  3. 3
    Heat milk and both stocks in a sauce pan, add a little water to cornflour, pour half of the cornflour into milk, stir until slightly thickened.
  4. 4
    Add lemon juice, and pour champagne slowly into milk (it will fizz.)
  5. 5
    Add the rest of the cornflour and stir until sauce has thickened.
  6. 6
    For the Topping:.
  7. 7
    Combine all ingredients in a bowl, just before serving, heat in the microwave for 1 minute to warm and place on top of salmon.
  8. 8
    To serve place topping ingredients on top of salmon and pour sauce over, I served mine on a bed of spinach with wild rice.

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