garlic Archives

Scallops drizzled with Riesling vinegar and garnished with caramelised garlic

20 minutes, plus three days

Fish recipes

All-in-one fish soup

15 minutes

Steamed prawn salad with avocado chilli salsa and lemon aioli

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

16 tiger prawns, cleaned
2 green apples
2 heads baby butter lettuce

For the avocado-chilli salsa:

2 avocados, diced
2 fresh chillies, chopped
sea salt and freshly ground black pepper, to taste
3 T avocado oil
Juice of one lemon

For the lemon aïoli:

1 free-range egg
1 1/2 juice of lemons
2 t Dijon mustard
1 clove garlic, chopped
Sea salt and freshly ground black pepper, to taste
225 ml sunflower oil

Method

Steam the prawns until they are cooked through and a vibrant pink in colour, then remove the heads.

Thinly slice the apples and squeeze over a little lemon juice to prevent discolouring.

Shred the lettuce and toss it with the prawns and apple. Top with spoonfuls of the avocado-chilli salsa and a generous drizzle of lemon aïoli. Season to taste and serve.

To make the avocado-chilli salsa: Gently toss the avocado and chilli with the seasoning, avocado oil and lemon juice.

To make the lemon aïoli: Blend the egg, juice of ½ a lemon, mustard, garlic and seasoning until combined. With the blender motor running, add the oil in a slow, steady stream until the mixture is thick and creamy. Finally, add the remaining lemon juice.

Cook’s note: To devein the prawns, use a sharp pair of scissors to make an incision down the length of the prawn’s back, then gently pull out the brown "cord".

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All-in-one fish soup

Steamed prawn salad with avocado chilli salsa and lemon aioli

Steamed prawn salad with avocado chilli salsa and lemon aioli

Ingredients

Method