Platter of grilled prawns with celeriac slaw
SERVES 6 PREP+ COOK TIME 25 MINUTES
1kg uncooked extra large king prawns
2 tablespoons lemon juice
13 cup (80ml) extra virgin olive oil, plus extra for drizzling
2 teaspoons finely grated lemon rind
12 teaspoon smoky paprika
1/2 teaspoon celery seeds
14 teaspoon ground white pepper lime wedges to serve
CELERIAC SLAW
1 medium (650g) celeriac, peeled and julienned
1 large (350g) red capsicum, chopped finely
2 cups lightly packed flat leaf parsley leaves
1/2 cup (150g) good quality mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 To prepare prawns, cut down the back of the shell using a pair of kitchen scissors. Remove the dark vein and slightly flatten the flesh and butterfly the prawn open with a small, sharp knife. Repeat with all the prawns.
2 In a large bowl, combine the lemon juice, olive oil, lemon rind, paprika, celery seeds and white pepper. Season with sea salt flakes. Add the prawns and massage the flavoured oil into the flesh of the prawns.
3 CELERIAC SLAW Combine all ingredients in a large bowl and season with sea salt flakes and freshly ground black pepper. Toss to coat the celeriac in the mayonnaise mixture. Transfer to a serving bowl.
4 Heat a BBQ or large grill plate over a high heat and cook the prawns for about 2 minutes on each side or until just cooked through. Transfer to a warmed platter, drizzle with a little extra virgin olive oil and serve with Celeriac Slaw and lime wedges.
Not suitable to freeze.
Baked ocean trout fillet with gazpacho salsa & charred greens
SERVES 6 PREP+ COOK TIME 30 MINUTES
1 whole (1kg) side ocean trout fillet, skin off, pin-boned
1 lemon, rind removed, sliced thinly
10 lemon thyme sprigs
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