4 fillets of salmon, cleaned and de-boned
2 tablespoons of olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped
16 sage leaves, finely chopped
1 teaspoon of fresh rosemary
50g prawns
Lemon zest and juice of half a lemon
Two handfuls of breadcrumbs
Salt and pepper

Sauce
1 tablespoon of olive oil
Half an onion, finely chopped
1 clove of garlic, finely chopped
6 button mushrooms, finely sliced
100ml of white wine
100ml of fish stock
1 teaspoons of mustard seeds
2 tomatoes, deskinned, deseeded and chopped
1 tablespoon of fresh, chopped parsley
3 leeks, halved and then halved lengthways
50g of butter
50ml of vegetable stock

METHOD

Heat the oil in a frying pan and cook the onions, garlic, sage and rosemary until soft and then leave to cool.

In a large bowl, mix the prawns, lemon, breadcrumbs and salt and pepper before adding the onion mixture.

Grease a baking tin and place the salmon (skin side down) on the tin. Divide the mixture between the salmon pieces, covering the salmon with the crust. Bake in a pre-heated oven at 180'C / Gas Mark 4 for 10 minutes or until cooked.

The sauce
Heat the oil in a pan and cook the garlic, onion and mushrooms until soft and light brown in colour. Add the wine and reduce the liquid by half, before adding the stock and mustard seeds and cooking for about 2 minutes. Before serving, add the tomatoes and the chopped parsley.

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