Owen
25-10-2007, 12:50 PM
This is my favourite recipe.
A few people got to try it at the Agnes/1770 M & G.
It's originally for lobster, but I use fresh fish all the time.
If you use lobster, bugs or prawns then use them uncooked.
If you use fish, then sear it on the BBQ first
It's a bit of stuffing around, but it really is worth it.
:tekst-toppie:
HONEY LIME SEAFOOD WITH AVOCADO CREAM
Ingrediants (Main)
4 fillets of your favourite fish, prawns or Lobster.
30 grams butter
1 clove garlic (crushed)
1 tablespoon lime juice (fresh)
1/2 cup of dry white wine
1/4 cup lemon juice
1 tablespoon honey
Ingredients (noodles)
200 grams vermicelli noodles (the thin clear ones)
2 teaspoons olive oil
1/3 cup french dressing
2 tablespoons poppy seeds
Ingredients (Avocado cream)
2 egg yolks
1 teaspoon grated lime rind
2 tablespoons lemon juice
125 grams butter (softened at room temp)
1 medium avocado
1 tablespoon french dressing
1/2 cup milk
2 tablespoons sour cream
1/4 cup grated fresh parmesan cheese
Cooking - Main dish
If using fish, BBQ or grill fillets till almost done.
If using Lobster or prawns, add as raw ingredients.
Combine butter, garlic, lemon juice, lime juice, wine & honey in a
shallow
pan.
Add seafood & bring to boil. Cover, reduce heat and simmer for about 4
minutes or until seafood is tender. Drain & discard stock.
Cooking - Noodles
Bring a saucepan of water to the boil & gradually add noodles.
Add oil and boil rapidly for three minutes or until tender.
Drain water.
Combine french dressing & poppy seeds in jug and pour over noodles.
Mix well.
Cooking - Avocado cream
Combine egg yolks, lime rind and lemon juice in top of double saucepan or
in
a bowl over simmering water.
Whisk for about 1 minute.
Whisk in small pieces of softened butter.
Continue to whisk over heat yntil sauce thickens.
In a blender, process avocado, french dressing milk, sour cream and cheese
until smooth.
Add hot butter mixture slowly whilst blending.
Process until thick.
Serving.
Plate seafood & noodles and pour over sauce.
Add a little fresh garden salad on the side if you choose.
Crack a nice shiraz and enjoy ;-)
A few people got to try it at the Agnes/1770 M & G.
It's originally for lobster, but I use fresh fish all the time.
If you use lobster, bugs or prawns then use them uncooked.
If you use fish, then sear it on the BBQ first
It's a bit of stuffing around, but it really is worth it.
:tekst-toppie:
HONEY LIME SEAFOOD WITH AVOCADO CREAM
Ingrediants (Main)
4 fillets of your favourite fish, prawns or Lobster.
30 grams butter
1 clove garlic (crushed)
1 tablespoon lime juice (fresh)
1/2 cup of dry white wine
1/4 cup lemon juice
1 tablespoon honey
Ingredients (noodles)
200 grams vermicelli noodles (the thin clear ones)
2 teaspoons olive oil
1/3 cup french dressing
2 tablespoons poppy seeds
Ingredients (Avocado cream)
2 egg yolks
1 teaspoon grated lime rind
2 tablespoons lemon juice
125 grams butter (softened at room temp)
1 medium avocado
1 tablespoon french dressing
1/2 cup milk
2 tablespoons sour cream
1/4 cup grated fresh parmesan cheese
Cooking - Main dish
If using fish, BBQ or grill fillets till almost done.
If using Lobster or prawns, add as raw ingredients.
Combine butter, garlic, lemon juice, lime juice, wine & honey in a
shallow
pan.
Add seafood & bring to boil. Cover, reduce heat and simmer for about 4
minutes or until seafood is tender. Drain & discard stock.
Cooking - Noodles
Bring a saucepan of water to the boil & gradually add noodles.
Add oil and boil rapidly for three minutes or until tender.
Drain water.
Combine french dressing & poppy seeds in jug and pour over noodles.
Mix well.
Cooking - Avocado cream
Combine egg yolks, lime rind and lemon juice in top of double saucepan or
in
a bowl over simmering water.
Whisk for about 1 minute.
Whisk in small pieces of softened butter.
Continue to whisk over heat yntil sauce thickens.
In a blender, process avocado, french dressing milk, sour cream and cheese
until smooth.
Add hot butter mixture slowly whilst blending.
Process until thick.
Serving.
Plate seafood & noodles and pour over sauce.
Add a little fresh garden salad on the side if you choose.
Crack a nice shiraz and enjoy ;-)