Grease the middle area of 4 plates with butter (about 20 gm total). Remove the skin from a 5oo gm salmon filet (I use King Salmon). Cut into slices about 8 mm thick, and divide between the plates. Sprinkle the juice of 1 lemon over and season with salt & pepper and set aside.
Shell & de-vein 8 prawns (size 16 – 20). Sauté in 1 Tbsp olive oil in a pan over medium heat for only 2 – 3 minutes. Pour in 200 ml dry white wine & 250 ml whipping cream. Reduce by half until the sauce thickens. Season with 2 splashes of Tabasco sauce and some lemon pepper. Spoon the white wine cream sauce over the salmon slices on each plate. Place 2 prawns on each plate. Bake at 400° F about 3 – 4 minutes until golden brown. Garnish with fresh dill and serve with French bread.
– Chef Helmut Kendler, Helna’s Stube, 7547 Main St W, Radium Hot Springs, 250 347 0047, www.helnas.com. This could be an appetizer for 4 or for a main course for 2.