Clams in chorizo broth, green tea poached salmon and prawns in garlic infused olive oil

Posted by petra08 on June 28, 2013 · 2 Comments 

With Friday arriving after what felt like a long week I felt like something light but still substantial. I wanted seafood! I had quite a lot on but worked faster to make it to Sandy’s, the Fishmonger before they closed, luckily they are open until 7 pm on Friday nights.

As I arrived they were already putting things away but they were still open and instead of looking and picking I simply told the lady what I wanted from memory and of course I bought too much! I came out of there with prawns, clams, salmon, a jar of salmon roe and a smoked mackerel. It didn’t matter, I had enough salmon to freeze some for another dinner and a whole, smoked mackerel for brunch! All that healthy, oily fish.

I usually make a big seafood platter but I wanted to make some different dishes. Nothing involved too much cooking, mainly some chopping.

Green tea poached salmon 

• salmon cubes 
• 1 green tea bag
• zest of ½ lemon
• 1 bruised lemongrass stalk
• 3 dl boiling water

Place everything in a heat proof bowl and pour in the boiling water, cover with tin foil and let stand until ready to serve.

Salt & pepper the remaining salmon cubes and pan fry them. Do the same to half of the prawns.

Clams in chorizo broth

• 600 gr clams
• 5 cm chorizo picante
• 4 dl chicken stock

Feel the clams and give them a knock on with a knife, if they sound hollow they are fine, place them in cold water and remove any broken ones, or not closed. Cube the chorizo fine and then fry the chorizo in the pan and add the chicken stock. Bring to the boil and add the clams, it will only take a few minutes to cook. When they have opened they are done and throw away any that have not opened.

Prawns in chilli, garlic and onion infused olive oil

• raw tiger prawns 
• 2 garlic cloves
• 1 shallot onion
• ½ chilli

Chop chilli, onion and garlic fine and gently heat in olive oil. The oil will gently infuse, then add the remaining prawns. They are done when they are pink and like the other foods they cook quickly so keep an eye on them.

Take the green tea poached salmon cubes and plate up, add a pan fried prawn on top and add some salmon roe, garnish with some nouri strips.

Plate up the oil infused prawns and spoon over some oil, onion, garlic and chilli.

Place some of the salmon, the clams, the remaining pan fried prawns in a deep plate. Add the broth, grate over some lemon rind and serve.

I served the remaining salmon roe with a spoon and I have to admit I ate most of it as it was so delicious!

It was all washed down with a lovely Savignon Blanc from the Rioja region, it was quite floral but absolutely lovely and finally, feet up a nice dinner and Happy Friday!

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Filed under Allotment/Veg, Chilli, Fish & Seafood, Fruit, Garlic, Lemon, Malbec, Onion, Prawns, Recipe, Rose, Salmon, Wine · Tagged with Chorizo, chorizo broth, Clams, gambas pil pil, nori, salmon roe