Ingredients: for 4 people
GAMBAS
- 4 gambas
- 1 lemon
- 100 mlolive oil
- 3 cloves of garlic
- 1 bunch of flat parsley
SALMON
- 4 pieces of salmon (100 g each)
- 8 waxy potatoes
- 3 tablespoons of olive oil
- 500 ml milk
- 500 ml cream
- 500 ml fish stock
- 1 clove of garlic (finely chopped)
- 1 lemon
- 1 bunch of dill
- Pepper flakes
MUSSELS
- 0.5 kg of mussels
- 0.5 kg of vongole
- 1 celery
- 1 onion
- 1 leek
- 50 g of chorizo
- 1 spring onion
- 100 ml white wine
PREPARATIONS
GAMBAS
- Mix the garlic, flat parsley and olive oil and add salt to taste
- Clean the prawns thoroughly
- Place the (grill) pan on high heat with a little bit of oil
- Fry the gambas until they are cooked
- Cut the lemon into 4 and let it colour in the pan for a while
- Pour the garlic mix over the gambas when they are cooked (in the pan).
SALMON
- Colour the pieces of salmon on both sides (not yet cooked) and put them aside
- Use the same pan and fry the finely chopped garlic
- Deglaze with the fish stock, milk and cream and season with salt and pepper
- Peel the potatoes and cut into large pieces, put them in the boiling sauce
- Coarsely chop the dill, keep a few sprigs aside to garnish, and add to the sauce
- Place the salmon in the sauce and cook for 5 minutes.
- Finish with pepper spices and dill
MUSSELS
- Stew the celery, onion and leek in a large cooking pot and add the chorizo
- Place the mussels and the vongole on top of the vegetables and pour over the wine
- Put a lid on the cooking pot as soon as possible
- Let cook for 5 minutes until the mussels and vongole are open
- Turn off the heat and let it rest for another 2 minutes (with lid)
GARNISH
GAMBAS
- Finish with coarse salt and a little lemon juice
SALMON
- Finish with a few sprigs of dill and pepper flakes
- If necessary, put a slice of lemon on top
MUSSELS
-Finish with the spring onion and ground pepper
