Ingredients
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500 g salmon fillets
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creole seasoning, Tony Chachere's
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1/4 cup white wine
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250 g small shrimp, peeled
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2 tablespoons butter
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1 bay leaf
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1 tablespoon fresh oregano or 1 teaspoon dried oregano
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1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
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1 teaspoon garlic
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2 tablespoons plain flour
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1 cup chicken broth
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2 tablespoons lemon juice
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1 teaspoon peppercorn, crushed
Instructions
- Place salmon in baking dish. Season generously with Tony Chachere's Creole Seasoning. Add wine and bake in 180°C/350°F oven for 20 minutes.
- While fish is baking, make sauce. Melt butter in a medium saucepan. Saute shrimp about 2 minutes. Add bay leaf, oregano, rosemary, pepper and garlic. Saute for about 1 minute.
- Pour broth into a cup and stir in flour.
- Pour this mixture slowly into pan. Add lemon juice and cook over medium heat until thickened, about 5 minutes.
- To serve, place one fillet on each plate, then lable on sauce.