Preparation

• 1
  Defrost the prawns.
• 2
  Preheat the oven to 170 degrees, 150 degrees fan oven. Brush a baking tray with a little olive oil and heat in the oven for a few minutes.
• 3
  Heat 2 teaspoons of oil in a non stick frying pan. Fry the salmon, skin side down, in the hot pan for a minute or two to crisp the skin, then turn the fish over and cook for another minute.
• 4
  Lift the salmon onto the tray, skin side down, season with salt and pepper and then dot with 15g of butter, cut into small pieces. Bake for 20-25 minutes, until the fish is cooked through and the top is browned.
• 5
  Meanwhile, make the sauce. Melt 30g of butter over a low heat in a small pan and add a clove of garlic, peeled and crushed, and saute for just a minute or two. Gradually stir in the flour and cook, continuing to stir, for another minute.
• 6
  Whisk in the hot fish stock a little at a time and simmer, stirring, for 2 minutes until thick and smooth. Next stir in the cream, add the prawns and heat them through. Add 2 teaspoons of lemon juice and season to taste with salt and black pepper.
• 7
  Just before serving the salmon, stir chopped chives into the sauce. Use a sprinkling of chopped chives as garnish.