Salmone e astice alla Thermidor come antipasto di Natale

Ingredienti

• 400 g salmon fillet (skinless)
• 2 lobster tail sections (frozen or fresh, thawed)
• 30 g butter
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 100 ml dry white wine
• 100 ml fish stock
• 200 ml heavy cream
• 1 tsp Dijon mustard
• Pinch of cayenne pepper
• Salt and freshly ground pepper to taste
• 50 g grated Parmesan
• 2 tbsp finely chopped fresh parsley
• 1 lemon, sliced
• Fresh dill, for garnish
• Crusty baguette, to serve

Preparazione

1. 1

   Preheat the oven to 220°C (grill setting or fan-assisted grill).Cut the salmon fillets into pieces of about 4 cm and pat them dry with kitchen paper. Halve the lobster tail sections and carefully remove the meat. Cut the lobster meat into coarse pieces.Melt 30 g butter in a saucepan over medium heat. Sauté the shallot and garlic for 2 minutes until translucent. Add the dry white wine and fish stock and reduce for 3 minutes.Add the heavy cream and let the sauce gently simmer over low heat for 5 minutes until it thickens slightly. Stir in the Dijon mustard, cayenne pepper, salt and pepper. Taste and adjust the seasoning.Divide the salmon and lobster meat between individual ramekins or a large ovenproof dish. Pour the thermidor sauce over them.Mix the grated Parmesan with the finely chopped parsley and sprinkle this mixture evenly over the sauce.Place the dishes in the oven for 8 to 10 minutes until the fish is cooked and the cheese crust has turned a nice golden brown. Watch carefully, as every oven behaves slightly differently.Remove the dishes from the oven and let them rest for 2 minutes. Garnish with a slice of lemon and a sprig of fresh dill. Serve immediately with crusty baguette.