SEAFOOD GRILL WITH CAULIFLOWER SKORDALIA

Seafood Grill With Cauliflower Skordalia image

Provided by ImPat

Categories Trout

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup extra virgin olive oil (125ml)
1 tablespoon fennel seed (toasted)
1 teaspoon chili flakes (dried)
1 lemon (finely grated rind)
6 large king prawns (raw)
6 scallops (with roe in half shell)
4 (100 g) snapper steaks (cutlets)
2 (200 g) ocean trout fillets (halved crossways)
2 small squid (baby cleaned and chop tubes and tentacles)
1 lemon (cut into wedges orr cheeks to serve)
baby rocket (leaves to serve)
1/2 cauliflower (small 500 grams finely chopped)
1/2 potato (peeled cubed)
2 garlic cloves (peeled)
2 cups milk (500ml)
1 tablespoon extra virgin olive oil

Steps:

CAULIFLOWER SKORDALIA - To make cauliflower skordalia, combine cauliflower, potato, garlic and milk in a large saucepan on medium heat and season with salt and then simmer for 15 to 20 minutes until very soft.
Strain and reserve cooking liquid.
Place cauliflower in a blender and blend until smooth and creamy, adding a little reserved cooking liquid if too thick and then place in a serving bowl and drizzle with oil.
Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.
Usinng scissors, cut along bellies of the prawns and place cut side down on a plate and flatten with palm of your hand.
Cut of and discard grey veins from scallops.
Brush half of chilli oil over ALL seafood and season.
Heat a chargrill or barbecue on high and spray with cooking oil.
Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.
Remove scallops from shells and place on chargrill with shells and cook scallops for 1 to 2 minutes, squid for 1 minute and prawns for 1 to 2 minutes each side and then arrange on platter and drizzle with remaining chilli oil and serve with skordalia, rocket and lemon wedges or cheeks.