Fish - quick - starter - christmas
with avocado cream, cocktailsauce, and fresh herbs- Schaaldieren
- Melk (inclusief lactose)
- Mosterd
- Ei
- Tarwe
- Gluten
- Rogge
- Gerst
- Soja
- Sesamzaad
- Gluten
- Melk (inclusief lactose)
- Noten
- Kan sporen van allergenen bevatten
- Selderij
MISE EN PLACE Earlier in the day: - Make the avocado crème - Prepare the tomato salsa - Make the crostini
Ingredienten
80 gram
Garnalen
(Bevat: Schaaldieren)
½ stuk(s)
Knoflookteen
¼ stuk(s)
Avocado
25 gram
Roomkaas
(Bevat: Melk (inclusief lactose))
15 gram
Whiskeysaus
(Bevat: Mosterd, Ei)
½ stuk(s)
Witte demi-baguette
(Bevat: Tarwe, Gluten, Rogge Kan bevatten: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)
½ stuk(s)
Citroen
½ stuk(s)
Pruimtomaat
3 gram
Worcestershiresaus
(Bevat: Mosterd, Gluten, Gerst, Soja)
5 gram
Verse bladpeterselie en bieslook
2.5 gram
Verse dille
(Kan bevatten: Selderij)
1.5 tl
Paprikapoeder
Zelf toevoegen
1 el
[Plantaardige] roomboter
½ el
Olijfolie
½ el
Extra vierge olijfolie
½ tl
Witte balsamicoazijn
½ tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Benodigdheden
Instructies
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Preheat the oven to 200°C.
- Halve and pit the avocado, then remove the skin. Transfer the flesh to a tall container.
- Add the cream cheese, parsley, white balsamic vinegar and honey. Season to taste with salt and pepper.
- Use an immersion blender to process until smooth.
- Slice the baguette and transfer to a parchment-lined baking sheet.
- Drizzle with the olive oil and then bake in the oven for 6 - 8 minutes.
- Dice the tomato. Finely chop the chives and the dill, being sure to keep them separate. Cut the lemon into six wedges.
- In a bowl, combine the tomato with the Worcestershire sauce, the chives, the extra virgin olive oil and the juice of 1 lemon wedge per person. Season to taste with salt and pepper.
- Crush or mince the garlic.
- Pat the shrimp dry with kitchen paper.
- Melt the butter in a frying pan over medium-high heat. Fry the shrimp with the garlic and paprika for 2 - 3 minutes.
- Deglaze with the juice of 1 lemon wedge per person. Season to taste with salt and pepper.
- Spread the crostini with the avocado crème.
- Top with the shrimp and the tomato salsa. Drizzle with the residual butter from the frying pan.
- Finish with the cocktail sauce and then garnish with the dill.
- Serve with the rest of the lemon wedges alongside.
