Salmon with Prawns, Confit Fennel, Pink Peppercorn and Tarragon Sauce with Lurpak



Here is the recipe I created with Lurpak’s new clarified butter, part of the Cook Range  I wanted to make as much use out of the clarified butter as possible in one dish, and the test was to see how far it went.

I started with my confit fennel – a very easy version that anyone can make at home. In a small saucepan I added 1 and 1/2 tablespoons of the clarified butter. It heated quickly which was great, then into it I added my fennel slices. After only 10 minutes they were cooked to perfection.

Most of the butter remained in the pan, so knowing it would now be infused with the delicious fragrant fennel, I used another teaspoon to fry my salmon steaks, followed by the prawns. It was the perfect amount for the entire dish…

The butter also enhanced the flavour of the food, and really helped crisp up the salmon skin. The presentation of the dish makes it look harder than it actually is to make – most of the cooking can be done in 10 – 15 minutes, with the sauce being probably the most technical part.

Slice the fennel, place in the butter and leave to simmer for 10 minutes – there you have your confit fennel. Pan fry salmon and prawns. For the sauce I used the prawn heads to make a quick stock and added this to creme fraiche, white wine, tarragon and pink peppercorns – read the recipe to see how easy this is as well.

This week in my local supermarket I spotted some micro-herbs – micro leaf garlic chives – quite a treat as I’ve never seen them before, but they worked really well as a garnish to finish of this dish. Obviously this is a unique herb and not accessible to everyone, so using them is optional. The fennel tops work perfectly well as a garnish and complete the dish by adding bright colour…




Salmon with Prawns, Confit Fennel, Pink Peppercorn and Tarragon Sauce

Serves 2



1 and 1/2 tablespoons Lurpak clarified butter

2 salmon steaks

8 medium green prawns with heads on

1 large fennel bulb, including sprigs on top

Splash white wine

1 large tsp creme fraiche

1/2 tsp dried tarragon

1 tsp pink peppercorns

Salt and pepper…

Micro leaf garlic chives (optional)

Prawn Stock:

1/2 small onion

1 garlic clove

1/2 medium carrot, cut into chunks

1 small celery stick

1 tsp tomato paste

1/2 tsp Lurpak clarified butter



1. Remove heads and shells of prawns. Keep heads for stock.

2. To make the prawn stock: In a sauce pan add 1/2 tsp clarified butter, onion, garlic, celery and carrot, cook for a few minutes. Next add the prawn heads and cook until pink, then add tomato paste, stirring for about a minute. Add enough water to the pan to cover the prawn heads and vegetables, bring to a boil then cover and turn to simmer for 15 minutes, checking occasionally to make sure water doesn’t dry out. When stock is ready, drain, discard ingredients and set liquid aside for later.

3. Slice fennel in half, then with each half from the middle to outer edges slice thinly, about 1 cm thick. Each slice should be in tact from the base. Add 1 and 1/2 tablespoon clarified butter to a small saucepan and when bubbling add fennel pieces. cover, then turn to simmer. After 5 minutes, remove lid,  turn fennel to their other side and simmer a further 5 minutes. Total cooking time is roughly 10 minutes. Once fennel is ready, remove from pan reserving the cooking butter.

4. Season salmon with salt and pepper. In a separate pan add 1 tsp of the fennel infused  butter and start to fry your salmon steaks.

5. Whilst salmon frying prepare your sauce. Add a splash of white wine to a small saucepan, once bubbling away add you prawn stock, cook on a medium heat for a couple of minutes. Next add creme fraiche, tarragon, salt and pepper. Cook gently until slightly thickened. Finally add the pink peppercorns, and after 1 minute remove from heat.

6. Final step is to cook your prawns. Remove salmon from the pan. through in your prawn and cook on each side for about 1 minute or until just cooked through. They will continue to cook once out of the pan.

8. Prepare your plat:. Spread some sauce across one side of your plate. Place salmon on top. Arrange fennel pieces with a prawn to each piece. Garnish with fennel tops and micro herbs if you have them. Delicious!





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Food For a King is a blog dedicated to cooking, photography, discovering new ingredients, travel and restaurant reviews. All recipes are created and photographed by me, and I’ll also occasionally feature celebrated classics. I am always on the hunt to experience new cuisines, so you will find reviews for some of the best places to eat out and recommendations of ingredients I find along the way.

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