4 salmon fillets

1 small canned sweet corn
1/2 cup flour
1/3 pint milk
1 egg
1 tbsp baking powder
1/2 tsp vinegar
1/2 stick melted butter
3 tbs chopped chives
Salt & pepper

8 large prawn shells
1 small onion
1 carrot
1/2 pt white wine
1 tbsp tomato puree
Pinch saffron
1/4 pint cream


For the pancakes – blend flour and baking powder with milk, egg, vinegar, chives and butter – stir in sweetcorn and season. In a frying pan melt a little more butter with some cooking oil and cook spoonfuls of batter until set, flip and brown the other side. Keep warm.

For the sauce – sauté prawn shells with onion and carrot for 5 minutes – then add wine, tomato puree and saffron – simmer for 30 minutes – strain and then add cream – cook for a further 5 minutes until slightly thickened. Season.

For the fish – sear in a little butter and oil in a frying pan to seal both sides and transfer to very hot oven – 425° – for 5 to 7 minutes until just cooked through.

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