Island Life Magazine Ltd February/March 2018 | Page 113

Food and drink
KING PRAWN THAI
B R O T H - B U T T E R PA N
FRIED SALMON
Recipe by The Hungry Bear
Blackpool Seafront, amazing fresh anti pasta with amazing
views and company.
WHY DID YOU BECOME A CHEF?
I became a chef because food has always been a passion
in my family. My grandad had a hotel and bakery and I was
always amazed how food was cooked and presented and
how it brings people together.
WHAT IS YOUR FOOD HEAVEN?
My food heaven is a big bowl of fresh mussels with some
crispy home-cooked fries somewhere sunny and with
lovely views. Ingredients
WHAT IS YOUR IDEA OF FOOD HELL? 1 Shallot
My food hell is baked beans, I’ve never got on with them. 1 Lemon
WHAT’S GOING TO BE BIG IN THE FUTURE?
I believe in 2018 boiled local fresh meals will be key with a
smoked element to the dish.
1 Lime
1 Orange
1 Lemon grass
4 King prawns
200ml Coconut
cream
1 Salmon fillet
5 Asparagus spears
1 Garlic clove
½ Fresh red chilli
Method
1. Finely dice shallot and
sweat off with garlic. 6. Add fresh chopped parsley just
before serving.
2. Add juice from lemon, lime and
orange and then add the zest of
the lemon and lime. 7. In a hot seasoned pan add
a knob of butter and place
salmon skinside down for 2-4
mins.
3. Reduce down by half and add
coconut cream after 2-3 mins.
4. Add sliced chilli and grated
lemon grass.
8. Turn salmon over and repeat
process.
9. Finish off with light seasoning
and squeeze lemon juice.
5. Place king prawns and
asparagus in the sauce and
cook for 5-8 mins
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