TV Dinners: Roasted Fillet of Salmon with Shaved Fennel and Iceberg Lettuce, Devilled Prawns and a Paprike Veloute

30 Apr 2012

Studio One's Tom Urquhart and Aishwarya Ajit select a dish by Scott Price to share with you

Haven’t caught Tom Urquhart and Aishwarya Ajit’s Dubai One show Studio One yet? Don’t fret, you can get a taste of this night-time chat show right here in our TV Dinners feature.

Now in the thick of their second season, the chatty co-hosts have been kind enough to fling open their studio doors for Gourmet and share with us their favourite recipes each month, as made on the show. Every episode of Studio One ends with a cooking segment hosted by the region’s very best chefs and Tom and Ash are on hand to sample the food for the viewers. It’s a tough job…
This month, they’ve selected a dish by Scott Price, one the men behind Table 9 by Nick and Scott.

Tom was won over by Scott’s salmon. “I loved this dish, nine out of nine for the man from Table 9. There’s always a risk when you see a recipe like this that the abundance of ingredients and flavours can overpower the simple freshness and flavour of the salmon. Not so here. The fennel and iceberg lettuce accentuate the deep flavours of the fish, the veloute gives a rich, smooth velvety texture that never fails to put a smile on your face, and if that isn’t enough to get you asking for more, up pop these devilish little prawns that are the perfect complement. It’s a nice rounded dish where the fish does the talking.” Ash was just as enthusiastic, “Scott is such a talented and versatile chef and he’s definitely one of my favourites. His recipes are always well received by viewers and I loved tucking into his roasted salmon. From the creamy sauce on the iceberg lettuce to the devilled prawns, it all worked so well with that amazing salmon!” Enjoy!


500ml chicken stock
250ml double cream
2 tsp hot smoked paprika
1 large shallot (peeled and sliced lengthways)
1 clove garlic
1 sprig of thyme
1 sprig of rosemary
5 white peppercorns
10 coriander seeds
1 bay leaf
2g maldon salt

100g salmon fillet (skin on)
25g small prawns (skinned and deveined)
1 tsp wholegrain mustard
50g iceberg lettuce
30g fennel root
1 sprig of fresh thyme

Add the garlic, thyme, salt, rosemary, bay leaf, peppercorns, coriander seeds and shallots to a pan and cook for two minutes.
Add the paprika and cook for a further 30 seconds before adding the chicken stock.
Reduce the stock by two thirds then add the cream.
Bring to the boil and then remove from the heat. Leave to infuse for 10 minutes then strain off and discard all the ingredients.
What you will be left with is the paprika veloute sauce.
Season with salt and lemon juice to taste.

Cook the salmon for 20 seconds on the flesh side, then on the skin side for three to four minutes in a small non-stick pan, basting with the oil as you cook.
Heat some oil in another pan and throw in the prawns, mustard, fennel, thyme and iceberg lettuce.
Sauté them for about one minute until they get hot and start to wilt, then season with salt and remove.
Serve immediately with the salmon on top of the prawns and covered with the paprika veloute sauce.

Info: Catch a brand new TV Dinner on Studio One every weeknight at 7.30pm on Dubai One. And check out for more recipes.

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