Sundried Tomato, Avocado and Prawn Topped Salmon with a Champagne Sauce

This is a wonderful elegant recipe, great for dinner parties and the good thing is there is not a lot of effort in preparation.

Ingredients

4 Salmon Fillets

Liquid for Salmon

1 Onion, chopped
1 Teaspoon dill, dried
1/2 Teaspoon tarragon, dried
5 Peppercorns
2 Cups water
3/4 Cup dry white wine

Topping
1 Avocado
150g Prawns, shelled and deveined
6 Sun dried tomatoes in oil, drained, finely chopped

Sauce

250ml Milk
1 Teaspoon vegetables stock granules
2 Tablespoons lemon juice
1/2 Teaspoon fish stock granules
1/2 Cup champagne
2 Teaspoons cornflour


Method

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.

For the Sauce

1. 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.

2. Add lemon juice, and pour champagne slowly into milk (it will fizz.) Add the rest of the cornflour and stir until sauce has thickened.

For the Topping

1. Combine all ingredients in a bowl, just before serving, heat in the microwave for 1 minute to warm and place on top of salmon.

To serve place topping ingredients on top of salmon and pour sauce over, I served mine on a bed of spinach with wild rice.


All photo's taken by me unless otherwise stated.