- 450g raw scampi (I used deep frozen scampi. It was easier, although fresh scampi are better.)
- 2 tablespoons plus 1 teaspoon salt
- 450g salmon filet, skinned
- 1/2 teaspoon 5 pepper mixture
- 1/2 teaspoon cayenne pepper
- 450g fresh tomatoes, peeled and seeded
- 350g carrots
- 35g butter
- 11/2 tablespoons fresh ginger, finely chopped
- 3 tablespoons shallots, finely chopped
- 250ml homemade fish or chicken stock (This tastes better with fish stock.)
- 175ml crème fraîche
- Salt and 5 pepper mixture
- 220g deep frozen garden peas
- 2 tablespoons fresh chives, finely chopped
Rinse the thawed scampi in water with 1 tablespoon of salt, drain and repeat, then rinse well in clear water, drain and dab dry. Cut the Salmon into 1" sized cubes. Sprinkle the salmon and scampi evenly with the rest of the salt, the 5 pepper mixture and the cayenne pepper. Cut the tomatoes into the same size of cubes as the salmon.
Scrape the carrots and cut them diagonally so that the slices are about 2" long. Blanche them in boiling salted water for 3 minutes then drain.
Heat the butter in a pot, and fry the salmon and scampi for about 3 minutes, remove them and set aside.
Replace the pot on the hot plate, add the ginger and shallots, and stir fry at high heat for about a minute, add the stock and -- at a high temperature -- reduce by half. Add the crème fraîche, the carrots and peas; cook for 2 minutes. Add the salmon, scampi and tomatoes and cook for another minute. Serve on pre-heated plates and dress with the chives. Serve with wild rice and a bottle of Frascatti, a dry Italian white wine.