- For the crumb:
- 1 small clove of garlic, minced
- 1dsp olive oil
- 50g fresh white breadcrumbs
- ¼tsp smoked paprika
- 50g ground roasted salted almonds
- For the dressing:
- 1tsp dijon mustard
- 1tsp maple syrup or honey
- 30ml PX sherry vinegar
- 100ml grapeseed oil
- Maldon salt and fresh ground black pepper
- 2 ripe avocado
- 400g cooked Wild Atlantic prawns
Wild Atlantic Prawn and Avocado with Romesco Crumb
Wild Atlantic Prawn and Avocado with Romesco Crumb
Recipe for Wild Atlantic Prawn and avocado with romesco crumb dish by Chef Russell Brown from Creative Cuisine
Ingredients
Method
For the crumb:
In a non stick pan, gently fry the garlic in the olive oil for one minute - don’t allow to colour. Add the breadcrumbs and cook, stirring, until a pale golden brown. Add the paprika and then the nuts. Adjust the seasoning and tip out onto kitchen paper.
For the dressing:
Combine the mustard, maple syrup and the vinegar in a small jug. Gradually blend in the oil and season to taste.
Peel, halve and thinly slice the avocado, and arrange the slices in a line across the centre of four plates. Season the prawns and divide between the plates. Add some crumb in a line over the avocado and then add dots of dressing. Finish with some baby watercress.
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