Grilled Salmon And Scallops With A Spicy Sauce
This dish is not as complicated as it looks but you must take care not to overcook it. The sauce is very versatile and also goes well with poultry and vegetable dishes.
4 x 75 g (3 oz) fillets of salmon (with skin)
4 x 40 g (1 ½ oz) scallops
40 g (1 ½ oz) butter
1 tablespoon oil
1 onion, finely chopped
1 red pepper, seeded and diced
1 apple, peeled, cored and diced
½ teaspoon curry powder
Pinch of saffron (optional)
400 ml (14 fl oz) chicken or vegetable stock
2 tablespoons double cream or crème fraiche
2 large courgettes
2 large carrots, peeled
2 large kohlrabi, peeled
1 tablespoon groundnut oil
Salt and pepper
Sprigs of fresh dill, to garnish
Scale the skin on the salmon fillets and then remove and set aside. Discard any brown flesh, cut the fillets in half and trim to the same depth as the scallops.
Wrap two pieces of salmon around each scallop and overlap the thin ends of the salmon. Cut the reserved salmon skin into strips the same height as the salmon. Wrap the skin around the salmon and scallop rolls.
Heat half the butter with the oil and cook the onion, stirring frequently, until it is soft and translucent. Add the red pepper and cook gently, covered, for 10 minutes. Stir in the apple, curry powder and saffron and cook for a further 5 minutes. Add the stock and bring to the boil. Cover the pan and simmer for 20 minutes.
Puree the sauce in a blender and then pass it through a fine sieve into a clean saucepan, pressing down on the vegetables in the sieve to extract maximum liquid and flavour. Season with salt and pepper, stir in the cream or crème fraiche and set aside.
Peel the green skin off the courgettes and then cut them into strips, 3 mm (⅛ in) wide and 10 cm (4 in) long. Cut the carrots and kohlrabi into strips in the same way. Blanch all the vegetables quickly in salted water until just tender and refresh in iced water.
Season the salmon rolls with salt and pepper. Turn them in groundnut oil and cook under a preheated grill until the fish is translucent and moist.
Melt the remaining butter and toss the courgettes, carrots and kohlrabi. Season to taste and arrange neatly on four serving plates. Place a salmon portion on each plate and pour the sauce around it. Garnish with dill.