Salmon with Shrimp Sauce - recipe with step-by-step photos

Peel the shrimp - you can use any type of shrimp, whether large tiger shrimp or small cocktail ones, but it is better to use raw shrimp. If you don't have fish broth, brown the shells until they turn red, then add 200 ml of cold water and simmer until the volume is reduced by half, strain. Season the salmon fillet with salt, freshly ground black pepper, and squeeze the juice of half a lemon over it. Set aside.

Cook the shrimp by boiling or steaming them in a method of your choice, without adding oil.

In a saucepan, melt butter and sauté finely diced onions until slightly golden.

Pour white dry wine and fish stock (or shrimp shell broth) into the saucepan. Reduce by one-third, season with sugar, salt, and pepper. Add cream and cook for 5 minutes over low heat.

Pan-fry the salmon fillet (preferably on a grill pan) on both sides until cooked. In a blender, combine one-third of the cooked shrimp with the creamy sauce from the saucepan and blend until smooth. Place the salmon fillet in individual ovenproof dishes, surround it with whole shrimp, and pour the sauce over it. The dish can be stored in the refrigerator, covered with plastic wrap or foil, for up to one day. Preheat the oven to 220 degrees Celsius and bake the salmon with shrimp sauce for 5-7 minutes. Garnish with freshly chopped herbs before serving.