Prosciutto-Wrapped Salmon Stuffed with Prawns and in a Creamy Spinach Sauce
Indulge in tender salmon enveloping flavourful prawns, embraced by crispy prosciutto, and bathed in a velvety spinach saucePrint Pin Rate
- 2 x 200g fresh salmon fillets
- 150 g langoustines/prawns shelled
- 150 - 200 ml double cream
- 3 sprigs rosemary
- 2 slices pancetta
- 150 g fresh spinach
- 3/4 cloves garlic
- 1 tsp dijon mustard
- 2 tsp corn flour
- Half fish /chicken stock cube
- Salt and fresh cracked black pepper
- Preheat the oven to 200℃. Remove any bones that may be in the salmon. Peel the prawns and pat them dry. Cut a slit lengthways in the salmon. Wash the spinach and remove the stalks. Pat with kitchen paper to dry.
- Combine the prawns / langoustines with 50mls cream, 1/2 tsp dijon mustard in a small bowl and season well. Spoon the prawn stuffing in to the centre of the salmon. Lay a spring of rosemary on top and wrap a strip of pancetta around it. Repeat with the second one.
- In a small ramekin, combine the corn flour with 2 teaspoons of the cold cream until it forms a paste.
- In a bowl or a jug whisk together the cream, dijon mustard, garlic and seasoning. Crumble in the stock cube and pour in the corn flour paste. Whisk together well.
- Lay the spinach on the base of the roasting tin. Pour over the creamy sauce mixture and combine. Lay the stuffed salmon fillets wrapped in pancetta on top.
- Roast in a hot oven for 12-15 minutes until cooked. This means piping hot all the way through and the salmon will be a pale pink colour.
- Serve on warm plates by spooning the spinach on the bottom of the plate, drizzle lots of the sauce around this and sit the prawn stuffed salmon on top.
- Serve with some crispy sauté rosemary and garlic potatoes. Enjoy.