From Anik’s Kitchen: Cream Sauce with Bell Pepper, Shrimp & Salmon
Fine, I lied. It’s not cream sauce with shrimp, but with leftover shrimphead (but would you open a post that reads “sauce with shrimphead”?). Adding some shripm to the sauce will probably taste good, too, but in my case, the shrimp was gone, and one of my Spanish in-laws kept saying “keep the heads, keep the heads”.
So, got some leftover shrimphead from last night’s langostinos a a plancha? – Use them up in this fancy pasta sauce!
Cream Sauce with Bell Pepper, Shrimp & Salmon
- about 20 shrimpheads (from cooked or grilled shrimp mine were from grilled shrimp)
- 100 ml cream (cooking cream, heavy cream, whatever is at hand)
- 1 smal red bell pepper
- 2tsp. olive oil
- salt, freshly grated black pepper
- 1/2 small glass water, 1/2 small glass white wine (or brandy, if you have)
- 1 small salmon steak, about 150-200g
- 1 splash lemon juice
- Heat up a pan (with no oil), add the shrimphead. Pour the alcohol over the shrimp, then the water. Cover and simmer on low heat for about 15 minutes.
- Meanwhile, wash and clean the bell pepper and cut it into very thin stripes.
- In another, small pan, heat up the olive oil. Add the bell pepper, first on high heat for about a minute, then switch to minimum hat. Cover the pan with a lid/spray protector and let the bell pepper sweat and sauté itself. Toss once or twice in between.
- Back to the shrimphead: crush each head with a fork, trying to squeeze as much liquid as possible out of it. Never mind the occasional shrimp eye or whisker getting away, the sauce is getting strained in the next step.
- Strain the sauce through a fine sieve. Discard shrimphead remnants and put the strained liquid back into the pan.
- On low heat, stir in the cream. Allow to blend and simmer gently.
- Add the salmon steak to the pan and cover it with a lid.
- Poach the salmon gently in the sauce, 3-4 minutes on each side, depending on the thickness of the salmon; then take out the fish and tear/cut it into pieces or flakes, discarded skin and fishbone.
- While you flake the fish, add the softened bell pepper stripes to the pan.
- Finally, add the fish to the pan again and allow everything to blend and warm up for another minute, season with salt, pepper and a splash of lemon juice.
- Serve over a plate of pasta.