Salmon stew with prawns, dill and rice
Chunks of salmon and carrots simmered in a creamy dill sauce, with prawns folded in just before serving. Serve with rice and cucumber. Many flavour the sauce with lobster stock or use crayfish tails instead of prawns.
- 30 minTime
- 22 minHands-on
- 4Portions
- ≈ 57 krper portion
- 700kcal per portion
Ingredients for 4 portions
- 3Carrots, thinly sliced
- 1 tbspButter
- 2 dlMilk
- 2 tspCornflour
- 2 ½ dlCooking cream
- 1 cubeFish stock
- 500 gSalmon fillet, skinless, in 3 cm chunks
- 1Dill, pot
- 200 gPrawns, peeled, drained
- to tasteSalt
- to tasteBlack pepper
On the side
- 3 dlRice
- 1Cucumber, in sticks
Method
- Bring lightly salted water to the boil and put the rice on following the packet instructions.
- Let the rice cook under a lid, about 20 minutes.
- Peel the carrots and slice them thinly. Fry them in the butter in a wide pan for 3–4 minutes.
- Whisk the cornflour into the milk. Pour the milk and cream over the carrots, crumble in the stock cube and bring to the boil, stirring. Simmer for 3 minutes, until the sauce has thickened slightly.
- Cut the salmon into 3 cm chunks. Chop the dill, keeping a few sprigs for serving. Add the salmon and chopped dill to the sauce.
- Simmer the stew gently under a lid for about 5 minutes, until the salmon is just cooked through. Stir as little as possible so the chunks stay whole.
- Fold in the prawns and let them warm through without boiling. Season with salt and pepper.
- Cut the cucumber into sticks. Serve the salmon stew with the rice and cucumber, topped with the dill sprigs.
The cost is estimated from Swedish grocery prices.
