This recipe takes its name from the person for whom it was invented. This person is very special to me for myriad reasons and his name, Felix, just so happens to be Latin for 'happy' which is just perfect since he is one of the happiest people I know. When I say that he is happy, I don't mean that he wanders around with a permanent grin on his face under the illusion that life is a bed of roses. No. This man has known suffering on a scale that most of us could never come close to understanding. This man, however, has been blessed with a grace that I have never before encountered. This man is strong, beautiful, elegant, generous, kind and serene. I love to cook for this man and this man loves to eat what I cook, especially Happy Fish. So Felix, this one's for you.
(For two people)
2 salmon fillets
500 grams fresh, cooked Tiger prawns
500 ml Crème Fraîche
Marinade:
100 ml olive oil
3 tbsp runny honey
1 large clove garlic, crushed
1 tsp fresh ginger
4 heaped tsp Colombo spice
Salt
Pepper
Preparation
Start by shelling and washing the prawns, drying them out on a piece of kitchen towel is a good idea too to avoid a watery marinade mix.
In a small bowl, mix together the olive oil and honey, then stir in the ginger, Colombo spice and crushed garlic. Add a little salt and pepper. Stir hard for a good minute to make a smooth marinade.
Place the prawns in another bowl and cover well with half of the marinade. Stir them about to ensure that everything is well coated then cover and place in the refrigerator.
With the remaining marinade, coat the salmon fillets, again making sure that each side is well coated. Turn them a few times in the marinade then cover and place in the refrigerator alongside the prawns.
Leave the salmon and prawns to marinade in the fridge for at least six hours.
Cooking
Remove the salmon and prawns from the fridge and leave to stand for a few minutes while you heat a large frying/sauté pan. Once the pan is hot, add the two salmon fillets. (You don't need to add any oil to the pan since you have plenty in the marinade.)
Cook the salmon fillets on both sides until cooked through and slightly browned (this should take about 5 - 8 minutes.)
Add the prawns and keep everything on a fairly high heat until the prawns too are slightly browned (5-8 minutes.) Make sure that you turn the salmon and prawns regularly to avoid burning or sticking and keep stirring round any remaining marinade at the bottom of the pan.
Once everything is browned and cooked through, add the crème fraîche. Stir it in, making sure you get all the marinade from the bottom and corners of the pan. Be careful not to bash the fish about too much while you're doing this as you don't want it to flake. Turn the heat down to fairly low and let everything simmer for a few minutes as you watch the crème fraîche take on the colour of the marinade.
Serve with rice and/or green salad.
* I like to buy fresh Tiger prawns and shell them myself. However, if you don't have much time, you could buy ready shelled ones or even frozen. Do make sure that any frozen fish is fully thawed before marinading.
* You may not want to add as much crème fraîche as is suggested here. Adding less will give a slightly stronger flavour to the marinade and make a thicker sauce. This is good if you're serving it with salad. Many people like a slightly thinner sauce when serving with rice in which case, add the whole 500 ml. Either way, it's up to you and your taste buds!
In a small bowl, mix together the olive oil and honey, then stir in the ginger, Colombo spice and crushed garlic. Add a little salt and pepper. Stir hard for a good minute to make a smooth marinade.
Place the prawns in another bowl and cover well with half of the marinade. Stir them about to ensure that everything is well coated then cover and place in the refrigerator.
With the remaining marinade, coat the salmon fillets, again making sure that each side is well coated. Turn them a few times in the marinade then cover and place in the refrigerator alongside the prawns.
Leave the salmon and prawns to marinade in the fridge for at least six hours.
Cooking
Remove the salmon and prawns from the fridge and leave to stand for a few minutes while you heat a large frying/sauté pan. Once the pan is hot, add the two salmon fillets. (You don't need to add any oil to the pan since you have plenty in the marinade.)
Cook the salmon fillets on both sides until cooked through and slightly browned (this should take about 5 - 8 minutes.)
Add the prawns and keep everything on a fairly high heat until the prawns too are slightly browned (5-8 minutes.) Make sure that you turn the salmon and prawns regularly to avoid burning or sticking and keep stirring round any remaining marinade at the bottom of the pan.
Once everything is browned and cooked through, add the crème fraîche. Stir it in, making sure you get all the marinade from the bottom and corners of the pan. Be careful not to bash the fish about too much while you're doing this as you don't want it to flake. Turn the heat down to fairly low and let everything simmer for a few minutes as you watch the crème fraîche take on the colour of the marinade.
Serve with rice and/or green salad.
* I like to buy fresh Tiger prawns and shell them myself. However, if you don't have much time, you could buy ready shelled ones or even frozen. Do make sure that any frozen fish is fully thawed before marinading.
* You may not want to add as much crème fraîche as is suggested here. Adding less will give a slightly stronger flavour to the marinade and make a thicker sauce. This is good if you're serving it with salad. Many people like a slightly thinner sauce when serving with rice in which case, add the whole 500 ml. Either way, it's up to you and your taste buds!
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