Separate the tails of the shrimp from the shell with a twisting motion. Using a sharp serrated knife, slit the shell lengthwise. Remove the dark intestines and cut the shrimp in half lengthwise.
Season salmon slices lightly with salt on both sides and season with pepper, turning to coat both sides in flour. Heat oil in a frying pan, pour in salmon slices, roast on 2 or automatic heat 7 to 9 on one side for about 4 minutes. In addition, now add the butter to the frying pan, turn the salmon slices to the other side, place the halved shrimp in the frying pan with the cut side down. Roast the whole thing for another 4 5 min. Now remove fish and shrimp, keep warm.
In the frying fat, sauté shallots and garlic clove pressed through until translucent, add kitchen herbs. Extinguish with white wine, boil the sauce to about half. Add salmon and shrimp repeatedly to the frying pan and heat. Serve salmon and shrimp together with a tender, fresh vegetable, e.g. sugar snap peas.
Serve with long grain rice or warm baguette bread.
35 min
from Hamburgische Electricitätswerke Ag
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!
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