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Grilled seafood charcuterie board
Ingredients
Herb and chilli lemon butter
-
fresh parsley leaves3 sprigs
-
fresh red chilli sliced1
-
unsalted butter cut into pieces120 g
-
extra virgin olive oil40 g
-
freshly squeezed lemon juice10 g
-
sea salt2 - 3 pinches
Pepper and almond sauce
-
blanched almonds30 g
-
roasted red capsicums drained200 g
-
apple cider vinegar10 g
-
honey20 g
-
sea salt2 - 3 pinches
Basil and yoghurt dip
-
fresh basil leaves only4 - 5 sprigs
-
garlic clove1
-
Greek-style natural yoghurt150 - 200 g
-
sea salt2 - 3 pinches
Grilling and assembly
-
whole fish, gutted and cleaned1
-
octopus tentacles200 - 300 g
-
unpeeled, large raw prawn400 - 500 g
-
sea salt plus extra to season2 pinches
-
cherry tomatoes on the vine
-
fresh scallops6 - 8
-
extra virgin olive oil to serve
-
pickled capers to serve
-
baguette sliced, to serve
-
fresh parsley leaves only, chopped, to sprinkle
Difficulty
medium
Nutrition per 1 portion
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