Chef: Restau­rant:

Lime & Parme­san Crusted Bar­ra­mundi Daniel Christ with pan-seared prawns mango salad and Cafe´ Fresq av­o­cado ai­oli

Port Douglas & Mossman Gazette - - FRONT PAGE -

side of fish and fin­ish in oven pre-heated to 180C for 8-10 min­utes. Pan sear prawns un­til they just turn pink and com­bine salad in­gre­di­ents. Place salad on plate topped with bar­ra­mundi, prawns and av­o­cado ai­oli. Serves two.

200g fresh lo­cal bar­ra­mundi fil­lets Fresh green prawns ( peeled and de­veined) 1 fresh mango sliced 1 lime (zested and juiced) 1 av­o­cado pulp 12 cherry to­ma­toes cut in half 1 cup mes­culin let­tuce cu­cum­ber finely chopped cup olive oil 2 tsp shaved parm- esan cheese 1 cup bread crumbs 1 tbsp finely chopped pars­ley 1 tsp Di­jon mus­tard 2 egg yolks

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