Try this luxurious salmon and prawn seafood dish - it's so simple to make and the results will have you begging for seconds.
Serves 4
Ready in 30 minutes
Per serving:
799kcals
47g fat (17g saturated)
56g protein
42g carbs
5g sugar
1.7g salt
1. Preheat the oven to 220°C/fan200°C/gas 7. Cut the salmon into bite-size pieces and put into a large saucepan with the prawns. Gently mix in the sauce, and season. Cook over a medium heat until just bubbling, then reduce the heat and simmer for 10 minutes, or until the fish is just cooked through – only stir the sauce once or twice, or the salmon will break up. Add the peas and cook for 3 minutes, then add the spinach and cook briefly until the leaves have just wilted. Check the seasoning.
2. While the fish is simmering, bake the pastry. Unroll the pastry and cut in half (wrap 1 half in cling film and freeze). Cut the remaining pastry into 4. Put on a baking sheet and use a sharp knife to score each with a criss-cross pattern. Brush with a little egg and bake for 10 minutes, or until well risen and golden. Divide the fish between 4 warm plates and serve each one topped with a piece of puff pastry.
© delicious. magazine
Cold, salty fino or manzanilla sherries – the driest styles of all – go well with this, or pick a dry, succulent white, such as Spanish Rueda.
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Recreate all your favourite F Word dishes
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