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Fresh Salmon With Prawns Recipe
|Salmon tail||2 1⁄2 Pound|
|Dry white wine||1⁄4 Pint|
|Gelatin powder||1 1⁄2 Teaspoon|
|Cucumber||1⁄2 , thinly sliced|
|Shelled prawns||6 Ounce|
Serving size: Complete recipe
Calories 1619 Calories from Fat 361
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 6.8 g34%
Trans Fat 0 g
Cholesterol 868.6 mg
Sodium 2493.1 mg103.9%
Total Carbohydrates 10 g3.4%
Dietary Fiber 0.72 g2.9%
Sugars 2.4 g
Protein 269 g538%
Vitamin A 33.3% Vitamin C 13.3%
Calcium 20.5% Iron 60.8%
*Based on a 2000 Calorie diet
Cover with a lid, or foil, and cook at 325Â°F, Gas Mark 3 for about 45 minutes, basting frequently.
Remove from the oven and leave to cool in the dish, basting occasionally.
When cold remove the skin.
Divide the fish in half by sliding a sharp knife along both sides of the flat backbone.
Arrange on a large serving dish, putting a tail at each end of the dish.
Put in the refrigerator.
Dissolve the gelatine with the consomme in a pan over gentle heat.
Remove the pan from the heat and cool until the consomme has thickened slightly.
Arrange the cucumber slices, overlapping slightly, round the edge of the salmon.
Put the prawns in the centre, spoon the consomme' over the top and chill until set.