Bring The Way Dhaka’s Mixed Seafood Platter with Cauliflower Puree at home with this recipe

If you’ve worked up a voracious appetite, you can whip up this scrumptious Mixed Seafood Platter with Cauliflower Puree. These is one of those dishes that you’d want to savour slow and let all those flavours sink in.

Photographs by Rafi Azim

Mixed Seafood Platter with Cauliflower Puree

Chef Gregory Gomes

Serves 1

Ingredients

2 pcs grilled king prawn

2 pcs grilled calamari rings

1 pc grilled lobster tail

3 pcs medium onions

100 gm cauliflower

Rocket salad

2 tbsp oil

2 tbsp apple cider vinegar

2 tbsp brown sugar

10 gm butter

Pinch of black pepper

Salt to taste

Paprika to taste

½ tsp ginger juice

Garnish

Garnish the dish with rocket salad.

Preparation

Marinate the seafood Dijon mustard, lemon juice, ginger juice, black pepper and paprika. Bake the seafood for 3 to 5 minutes. Fry onions in a pan until half golden. Add brown sugar and apple cider vinegar until golden. Boil the cauliflower for 15 to 20 minutes until it becomes soft.

Return to the saucepan and add butter, black pepper and salt and mash.

FOLLOW US ON

ICE Today, a premier English lifestyle magazine, is devoted to being the best in terms of information,communication, and entertainment (ICE).