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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
- 2597.3 kJ / 620.8 kcal
- Protein
- 44.5 g
- Carbohydrates
- 18.9 g
- Fat
- 41.1 g
- Saturated Fat
- 18 g
- Fibre
- 2 g
- Sodium
- 1274.6 mg
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