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.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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