Salmon and Shrimp Bake with Garlic Cream

Instructions

1. 1

   Preheat the oven to 190°C/375°F. During preheating, put the butter in a 30 x 20 cm baking dish at least 5 cm deep. Check after 3 minutes and remove with oven gloves as soon as the butter melts. Meanwhile, mince the garlic, finely grate the Parmesan and rinse and drain the uncooked rice.

2. 2

   Put the rice, water and 0.25 tsp salt in a 2-litre saucepan. Bring to a boil over high heat, then cover tightly and reduce to low. Simmer for 12 minutes. Scatter the frozen peas over the rice without stirring, cover and simmer for another 6 minutes. Remove from the heat and leave covered for 5 minutes, then fluff together. Cook the seafood while the rice simmers and stands.

3. 3

   Stir the garlic, cream, Parmesan, lemon juice, Italian seasoning, paprika and remaining 0.5 tsp salt into the melted butter in the baking dish.

4. 4

   Use four raw, skinless salmon portions weighing approximately 125 g each and about 2.5 cm thick. Pat dry with kitchen paper, arrange in the sauce and spoon some sauce over each piece. Use raw large shrimp that are peeled, deveined and thawed, with 225 g measured after peeling; keep them refrigerated until needed.

5. 5

   Once the oven is fully heated, bake the salmon for 10 minutes. Carefully nestle the shrimp into the sauce around the salmon, turning them to coat. Return to the oven for 8–10 minutes, checking the seafood separately: both salmon and shrimp must reach 63°C/145°F in their thickest parts, and the sauce should be bubbling and reach 74°C/165°F. Transfer any seafood that finishes early to a plate while the rest cooks.

6. 6

   Divide the rice and peas among four plates. Add one salmon portion and a quarter of the shrimp to each, then spoon over all the garlic cream sauce.