Ingredients
- 4-5 medium sized salmon fillets
- 500g raw deveined prawns
- 1 finely chopped onion
- 6 crushed garlic
- 1 tablespoon Cajun seasoning + extra
- Juice & zest of 1 lemon
- 1 cup chicken stock
- 600ml thickened cream
- 1 tablespoon cornflour mixed through 1/4 cup water
- Butter & olive oil to cook seafood
Method
- First pat dry your seafood, the less moisture the better. Season with salt & cajun spice. In a hot pan with butter/olive oil half cook salmon on both sides, set aside.
- Do the same with the prawns & cook in the same pan. Set aside. Only semi cook as these will continue to cook in the sauce.
- In the same pan melt some more butter & sauté the onion for a few minutes before adding garlic. Add the chicken stock along with the lemon zest + juice. Let it bubble for a minute or 2 before adding the thickened cream & 1 tablespoon of Cajun seasoning, salt & pepper.
- Add the cornflour mix & let it simmer for a few minutes, add the seafood in.
- Cook on low until the prawns are cooked & salmon is cooked to your liking.
- Garnish with lemon slices & parsley.
- Serve with mash, rice, pasta & vegetables.
