Mon, 5 December 2016
What better way to start a Monday morning than with a fish dish. George Stephens joined us to cook up his seafood medley in the kitchen.
4 Portions
: 24 wild Argentinian prawns (available from your fishmonger)
: 1 Ripe Avocado cut into cubes
: 1 Baby gem lettuce head cut into slices
: 8 Cherry tomatoes cut in half
: Quarter of a red onion finely sliced
: Quarter of a honey dew melon cut into bite size chunks
: 4 Slices of Irish smoked salmon finely sliced
: 1tbs of rapeseed oil and 1 teaspoon of white wine vinegar mixed together
For the seafood sauce
: 8 tbs of mayonnaise
: 3 tbs of tomato ketchup
: 1 teaspoon of tabasco
: 1 teaspoon of Worchester sauce
: Juice of quarter of a lemon
1. Bring a large pot of salted water to the boil. Drop the raw prawns in and cook for 3 minutes.
2. Take the prawns out of the pot and place in a bowl of ice cold water for 3 mins until there cold. Place prawns on kitchen paper and dry them off so there is no water left on them.
3. For the seafood sauce, mix the mayonnaise, ketchup, tabasco, Worchester and lemon juice together to create the seafood sauce.
4. In a bowl mix the lettuce and red onion together with the rapeseed oil and vinegar .In a separate bowl mix the prawns, avocado, melon and the seafood sauce together.
5. Arrange the lettuce on the plate first. Now scoop the prawns, melon and avocado neatly in the middle of the lettuce, sprinkle the smoked salmon on top and finish it off with the cherry tomatoes and a slice of lemon.
6. Serve with a slice of brown bread and a glass of vino sol
