Delicious Healthy Creations by Chef Honoré Gbedze
2 x 6 oz wild salmon fillets
4 large fresh and cleaned prawns
1 tea spoon of fresh lemon zest
1 medium fresh tomato
2 small leaves of fresh basil
1 medium white onion
1 pound of fresh green beans
2 fine slices of prosciutto
1 tea spoon of chopped garlic
2 tea spoon of cream fraise
1 tea spoon of chopped parsley
2 tea spoon unsalted butter
1 cup fish broth
1 cup of white wine
Chop onion into cubes, dice the tomato, quickly sautée onion and tomato in saucepan with 1 tea spoon of butter add garlic and pour the white wine let boil, pour the fish broth fresh basil and a pinch of the lemon zest.
After 15 minutes, strain the broth. Place the salmon fillets and prawns inside the broth and poached covered for about 10 minutes.
Remove the fillets and prawns and set aside. Reduce the broth – scoop a small quantity of the broth into separate bowl and add the remaining lemon zest and cream fraise, season with salt pepper and the chop parsley.
Quickly blanch the green beans and wrap it with the fine slices of prosciutto, sauté the beans with the remaining butter and chopped garlic.
Dress your plate and serve decorate with some added lemon zest.