Salmon and Prawn Dish

I splurged today and treated myself to some wild catch Scottish salmon and wild fresh water tiger prawns. No Aqua culture this time.

I shelled the prawns and skinned the salmon and used the discards to make a fresh stock for the dish. During that the prawns and the salmon had some time to marinate in shichimi togaraschi and pepper.
After 20 minutes the stock was ready and I started to cook the dish.

The veggie part of this meal are leek, spring onion and tomato. They are giving it a fresh taste and I had a chance to get rid of more tomatoes.
I put them through the blender to make a coarse mix.

recipe for the stock:
6 shells of the prawns
skin of the salmon - it should not have any scales on it
1 shallot
1 clove of garlic
7 cm green top of the leek
1 carrot
2 bay leaves
4 lovage leaves
3 celery leaves
pepper and salt
750 ml water

Bring to a boil, reduce the heat and simmer for 20 min, let it sit 10 more min then pour through a fine sieve.

recipe for 2:
375 g wild catch salmon cut into fingers
6 raw tiger prawns with shells
2 cloves of garlic
white of 1 leek
1 spring onion
120 g tomatoes, blended
40 ml Pastis
300 ml stock
salt and pepper
shichimi togarashi
sancho pepper
prawn seasoning
rapeseed oil
parsley

In a wide pan start with oil and leek, onion and garlic. Give that 4 min. Add the broth and the blended tomatoes and bring to a boil. Reduce the heat.
The large prawns and the salmon fingers go in at the same time.  Add the Pastis.
Cook for 3 min and you are done, sprinkle with parsley.

You can serve it with Baguette, pasta or rice.