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.