Ingredients 75 g smoked salmon 1 garlic clove
2 shallots, sliced
1½ tbsp cornflour
375 ml evaporated milk (light if possible)
10 small capers
60 g light Philadelphia cream cheese ½ tsp fish sauce
4 pieces of fish fillets (about 125 g each)
Shell and devein the uncooked prawns.
Cut the salmon into bite sized pieces.
Using a very small amount of oil, cook the shallots and garlic for about 1 minute only.
Combine the evaporated milk and cornflour, and add to the pan. Stir until it boils.
Reduce the heat, add the smoked salmon, capers, cream cheese and fish sauce.
Stir until the cheese has melted, and add pepper to taste. Keep this on a very low heat while you cook the fish and prawns.
Fry the fish fillets in a very small amount of oil, or oil spray -a few minutes each side should be enough -when you turn the first side over, add the prawns which should not be cooked more than 3 minutes or they will get tough.
Place the fish on the serving plates, and cover with the sauce. Serve with salad or boiled vegetables (which could soak up the sauce!)