Seafood & Crispy Kale with Avocado Mayo

seafood-kale-picnic

This delightful delicious divine dinner is balanced in flavour, great aroma, super crunch, saucy and spicy – it’s the whole package … serves two people

Ingredients:

For the seafood:

600 grams seafood – I used raw king prawns and blue eye cod
1 large garlic clove
1 large fresh chilli, chopped – de-seed if you want it mild
2 tablespoons macadamia nut oil

For the crispy kale:

½ bunch of fresh kale
2 tablespoons raw white sesame seeds
2 tablespoons olive oil
1 teaspoon of ground black pepper

For the mayo:

3 egg yolks
Juice of one medium lemon
2 tablespoons olive oil
1 teaspoon mustard powder
1 teaspoon ground black pepper
½ fresh avocado

Method:

Make the mayo beforehand and keep in the refrigerator …

In a large bowl, put all the ingredients and mix well with a hand-whisk. Simple as that!!! Tweak texture with avocado or olive oil to get a thick, creamy consistency.

Pre-heat oven to 200ºC.
Shred the kale in your fingers into a baking tray – heap it in as it tends to shrink.
Pour over the olive oil, sesame seeds and pepper and toss well so the kale is well coated. Bake for about 20 minutes till crispy.

Finely slice the fish and half the prawns length-ways if they are big – we are after small, delectable morsels … heat the oil in a large frypan on the hob. When hot, add the fish first and fry gently, getting some colour on both sides. Then add the prawns and cook for a few minutes till browned and orange in colour.

Serve with Mint & Macadamia Pesto and fresh lettuce leaves … mmmmmm

Just mmmmmm

with love, Sarah

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