MacAskills's Poached Atlantic Salmon with Flambé Shrimp & Scallops

A recipe contribution from Hans Gerstenecker. Check out Hans Gerstenecker's profile on our "Chefs on the 'Net" Page.

Ingredients

• 8 oz fillet of fresh boneless salmon   (228 ml)   
• 2 Digby scallops 
• 2 tiger shrimp
• 1/2 oz  butter (14 ml)
• 1 clove garlic chopped
• 1 tbsp chopped parsley (15 ml)
• 1 tbsp chopped fresh herbs (15 ml)
• 1 oz  brandy or liquor of choice (28 ml)
• salt and pepper to taste
• 1/4 oz heavy cream
  

Method

1. Bring a poaching pot to a slow boil then place salmon in water and poach for 8 to 12 minutes.
2. Meanwhile, melt butter and garlic in a sauté pan and add shrimp and scallops that have been rolled in fresh herbs. 
3. Sauté for two minutes then flambé with brandy.
4. Place on low heat and add cream and parsley. 
5. Let reduce for a couple of minutes until the salmon is done.
6. Place cooked salmon on dinner plate, arrange shrimp and scallops around the fillet, and drizzle sauce over the top.
7. Serve with sautéed vegetables and rice, and garnish with lemon and sprigs of fresh herbs.
   

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