recipes
Lemon pepper grouper on a prawn and avocado cake
Ingredients
- 400g grouper
- 2 tbsp lemon pepper
- 1 tsp sweet paprika
- 1 tsp wild thyme leaves
- 4 sheets filo pastry
- 30g whole egg
- 30g fresh cream (benna)
- ¼ chocpped avocado
- 150g baby prawns
- 6 leaves chopped fresh mint
- Bunch rocket leaves
- 3 tbsp green olive, coriander and lemon tapenade (Waitrose/Arkadia)
- 1 tbsp olive oil
Method
Mix well the paprika, lemon pepper and thyme leaves and dusk well the grouper with, bake at 180 degrees Celsius on silicone paper until cooked trough. Ucsing a round cutter cut 5 sheets filo and put on each other brushed with melted butter and bake in the round mould until coloured. Once cooked put on each one half the prawns, avocado and chopped mint. Mix well the egg and cream and divide in each mould, bake until egg mixture is set. Serve the cake in the middle with rocket leaves on and fish on top. Finally, spoon some of the green olive, coriander and lemon tapenade and drizzle with olive to enhance the flavours.
Suggested wine: Chaterua Roquefort Blanc
| A wine with an intense white gold hue with green tinges. On the nose it is clean and very expressive, with citrus hints. In the mouth it is immediately clear, refreshing. This elegant wine is a perfect accompaniment to aperitifs, seafood and fish. |
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