Creamy Seafood Medley with Salmon Shrimp and Lemon-Caper Sauce
- 450 g (1 lb) salmon fillet skinless
- 150 g (5.3 oz) large shrimp peeled and deveined
- 500 ml (2 cups) fish stock or seafood stock
- 28 g (2 tbsp) unsalted butter
- 12 g (1 ½ tbsp) all-purpose flour
- 240 ml (1 cup) heavy cream
- 30 g (2 tbsp) capers drained
- 1 lemon zested and juiced (about 15 ml / 1 tbsp juice)
- 3 g (½ tsp) salt
- 1.2 g (½ tsp) cayenne pepper
- 30 g (½ cup) fresh chives chopped
- 28 g (1 cup) fresh spinach leaves
- 1 clove garlic minced
- 15 g (1 tbsp) fresh parsley chopped
1. Grate the zest from the lemon and set aside
2. Squeeze the lemon to get 15 ml (1 tbsp) juice and set aside
3. Mince the garlic and chop the parsley then mix them together
4. Cut the salmon into 2.5 cm (1 inch) pieces
5. Melt the butter in a large saucepan over medium heat
6. Add the garlic and parsley and sauté for 1 minute until fragrant
7. Stir in the flour and cook for 1 minute
8. Gradually whisk in the fish stock
9. Add the lemon juice salt and cayenne pepper
10. Bring to a gentle boil then reduce to a simmer
11. Add the salmon pieces and simmer for 5 minutes
12. Stir in the heavy cream capers and chives
13. Simmer for 2 minutes
14. Add the shrimp and spinach and cook for 2 to 3 minutes until shrimp are pink and spinach is wilted
15. Stir in the lemon zest
16. Serve hot with boiled potatoes and green peas
- large saucepan
- whisk
- zester
- fine grater
- cutting board
- knife
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