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Roast salmon with prawns and stir-fried sprouts

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For the salmon

  • 1 x 1kg-1.5kg/2lb 3oz-3lb 5oz side salmon, skin and pin bones removed, cut into three pieces
  • 2 shallots, preferably French, peeled, chopped
  • 100ml/3½fl oz double cream
  • 1 tsp aniseed (available from specialist spice shops)
  • 1 free-range egg
  • ½ small bunch parsley, leaves only, chopped, plus extra to serve
  • salt and freshly ground black pepper
  • 150g/5oz small raw prawns, shells removed
  • 50ml/2fl oz pastis
  • 50g/2oz butter
  • 2 garlic cloves, peeled, chopped
  • 6 extra-large raw Mediterranean prawns, shells left on

For the stir fried sprouts