Seafood Grill With Cauliflower Skordalia
The picture in the mini cook book from Australian Good Food looked so good I just had to post. A seafood platter is a favourite for the DH and I when we go out or want to treat ourselves at home.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄2
- 1
- 1teaspoon chili flakes (dried)
- 1
- 6large king prawns (raw)
- 6
- 4(100 g) snapper steaks (cutlets)
- 2(200 g) ocean trout fillets (halved crossways)
- 2
- 1
-
Cauliflower Skordalia
- 1⁄2
- 1⁄2
- 2
- 2
- 1tablespoon extra virgin olive oil
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DIRECTIONS
- CAULIFLOWER SKORDALIA - To make cauliflower skordalia, combine cauliflower, potato, garlic and milk in a large saucepan on medium heat and season with salt and then simmer for 15 to 20 minutes until very soft.
- Strain and reserve cooking liquid.
- Place cauliflower in a blender and blend until smooth and creamy, adding a little reserved cooking liquid if too thick and then place in a serving bowl and drizzle with oil.
- Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.
- Usinng scissors, cut along bellies of the prawns and place cut side down on a plate and flatten with palm of your hand.
- Cut of and discard grey veins from scallops.
- Brush half of chilli oil over ALL seafood and season.
- Heat a chargrill or barbecue on high and spray with cooking oil.
- Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.
- Remove scallops from shells and place on chargrill with shells and cook scallops for 1 to 2 minutes, squid for 1 minute and prawns for 1 to 2 minutes each side and then arrange on platter and drizzle with remaining chilli oil and serve with skordalia, rocket and lemon wedges or cheeks.
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