Mini Seafood Platter – Valentine’s Special Part 4 – Grilled Sole, Prawn & Pink Salmon Combo

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Mini Seafood Platter - Valentine's Special Part 4 - Grilled Sole, Prawn & Pink Salmon Combo
Author: 
Recipe type: Seafood / Valentine's Day
Prep time: 
Cook time: 
Total time: 
 
This seafood platter is sure to create a stir! Grilled baby sole topped with prawn hearts, garnished with a rose of pink salmon, and an artistic drizzle of rich dill sauce. This is Part 4 of our Valentine's Special!
Ingredients
Ingredients per Person
  • 1 Baby sole (80-100g)
  • 2 Medium prawns (16-20 size)
  • 60g Norwegian or Atlantic salmon
For the Sauce (2 Portions)
  • 50ml Cream
  • 50ml Plain yoghurt
  • 2 Tbs finely chopped dill
  • A dash of ketchup for color
To Garnish
  • Lemon wedges
Instructions
  1. Slice the salmon into thin strips at an angle across the grain. Put this aside.
  2. Season the baby sole liberally on both sides with salt and cracked black pepper.
  3. Cut the prawns down the spine and using a skewer, remove the veins.
  4. Using a sharp knife cut through the flesh along the spine, all the way through, but not through the bottom shell. Open the prawns up.
  5. Finely chop the fresh dill and combine it with the cream, mayonnaise and a dash of ketchup for color.
  6. Heat your pan over medium high heat, add the butter and grill the prawns for 3 minutes per side. Encourage the tails to curl up while they are grilling.
  7. After 6 minutes, turn the prawns onto their spines and grill for a further 2 minutes, then remove them from the pan.
  8. Add a little extra butter if necessary, then grill the sole for 3 minutes per side. Remove these from the pan.
  9. To plate, place a sole in the center of a platter. Create the prawn heart on top of the sole, and top this with half of the salmon, stacked to resemble a rose.
  10. Drizzle the sauce over the plate and serve immediately.

 

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