Seafood Grill With Cauliflower Skordalia

Submitted by I'mPat

"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."

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 4

ingredients

• 1⁄2 cup extra virgin olive oil (125ml)
• 1 tablespoon fennel seed (toasted)
• 1 teaspoon chili flakes (dried)
• 1 lemon (finely grated rind)
• 6 large king prawns (raw)
• 6 scallops (with roe in half shell)
• 4 (100 g) snapper steaks (cutlets)
• 2 (200 g) ocean trout fillets (halved crossways)
• 2 small squid (baby cleaned and chop tubes and tentacles)
• 1 lemon (cut into wedges orr cheeks to serve)
• baby rocket (leaves to serve)

• Cauliflower Skordalia

• 1⁄2 cauliflower (small 500 grams finely chopped)
• 1⁄2 potato (peeled cubed)
• 2 garlic cloves (peeled)
• 2 cups milk (500ml)
• 1 tablespoon extra virgin olive oil

directions

1. 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.
2. Strain and reserve cooking liquid.
3. 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.
4. Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.
5. Usinng scissors, cut along bellies of the prawns and place cut side down on a plate and flatten with palm of your hand.
6. Cut of and discard grey veins from scallops.
7. Brush half of chilli oil over ALL seafood and season.
8. Heat a chargrill or barbecue on high and spray with cooking oil.
9. Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.
10. 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.