Seafood Platter with Aioli
Salmon Platter with Prawns, Potatoes and Aioli.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Poach | 30 mins to 1 hour |
Ingredients
- 1 clove garlic, peeled
- ½ x 5ml spoon salt
- 200g French mayonnaise
- 2 x 15ml spoons extra virgin olive oil
- ½ x 5ml spoon lemon juice
- ½ x 20g pack flat leaf parsley, chopped
- freshly ground black pepper
- 1 side fresh fish salmon fillet, skin removed (about 750g)
- 1 bay leaf
- 1kg charlotte potatoes
- 250g frozen peeled prawns, defrosted
- 250g fresh tiger prawns, cooked and peeled
- lemon and lime wedges
- Mediterranean prawns (optional)
Method
For the aioli: Crush the garlic and salt together using the back of a knife. Stir into the mayonnaise. Add the olive oil a little at a time, whisking continously.
Stir in the lemon juice and parsley and season with black pepper. Cover and refrigerate until ready to serve.
For the seafood platter: Cut the salmon into 2 and place in a shallow pan with the bay leaf. Cover with cold water, bring to the boil, cover with a lid and simmer for 5 minutes. Remove the pan from heat and leave the salmon in the water for 30 minutes. Remove from water with a fish slice and transfer to a plate to cool before flaking into large pieces. Discard the bay leaf and cooking water.
Meanwhile, cook the potatoes in boiling salted water for 15-18 minutes until tender. Drain and set aside.
Arrange salmon, potatoes and prawns on a large platter with the aioli. Serve with the lemon and lime wedges, and Meditteranean prawns if liked.
