Salmon with Prawn Shell Bisque

I don’t really know what to call this. We saved the shells from some prawns we had the other day and made them into a sauce. I really love the flavour the shells give. It was very straightforward to make and tasted like a dinner party dish, warranting a definite cold bottle of crisp white wine on a weekday. It is half term though….

INGREDIENTS
1 tbsp plain oil (olive, vegetable, sunflower)
2 celery sticks, chopped
1 small onion, sliced
24 shells from large prawns
100mls white wine
50ml whipping cream (you can use double but whipping is lighter)
Salmon for 4 people

1. Put the oil in a frying pan and add the celery, onion and shells.
2. Fry for about 5 minutes until the vegetables are softening.
3. Cover the ingredients with hot water and simmer for about 15 minutes or so. Top up with water so they are covered for the first 10 minutes and then let the sauce reduce a bit.

4. Drain the sauce into a saucepan and put it over the heat and simmer to reduce to 200mls.
5. Add the wine and simmer for 5 minutes before stirring in the cream. Taste and add more cream as necessary. Season with salt if necessary.
6. Wipe the frying pan clean with a kitchen towel and add a little oil.
7. Set the oven to 180C/355F
8. Put the salmon in the pan, skin side down and turn the heat on. Heat it through for about 7 minutes before putting it in the oven for 15 minutes.
9. Remove the pan from the oven and serve the salmon with warm sauce.
10. Ideas for serving - we had it with fennel and orange salad and rice. The children had green beans.