Grilled seafood charcuterie board
TM6 TM5 TM31

Grilled seafood charcuterie board

5.0 ( 1 rating )

Ingredients

Herb and chilli lemon butter

  • 3 sprigs fresh parsley leaves
  • 1 fresh red chilli sliced
  • 120 g unsalted butter cut into pieces
  • 40 g extra virgin olive oil
  • 10 g freshly squeezed lemon juice
  • 2 - 3 pinches sea salt

Pepper and almond sauce

  • 30 g blanched almonds
  • 200 g roasted red capsicums drained
  • 10 g apple cider vinegar
  • 20 g honey
  • 2 - 3 pinches sea salt

Basil and yoghurt dip

  • 4 - 5 sprigs fresh basil leaves only
  • 1 garlic clove
  • 150 - 200 g Greek-style natural yoghurt
  • 2 - 3 pinches sea salt

Grilling and assembly

  • 1 whole fish, gutted and cleaned
  • 200 - 300 g octopus tentacles
  • 400 - 500 g unpeeled, large raw prawn
  • 2 pinches sea salt plus extra to season
  • cherry tomatoes on the vine
  • 6 - 8 fresh scallops
  • extra virgin olive oil to serve
  • pickled capers to serve
  • baguette sliced, to serve
  • fresh parsley leaves only, chopped, to sprinkle

Nutrition
per 1 portion
Calories
620.8 kcal / 2597.3 kJ
Protein
44.5 g
Fat
41.1 g
Carbohydrates
18.9 g
Fibre
2 g
Saturated Fat
18 g
Sodium
1274.6 mg

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