Ingredients
240grm Green bug tails in shell cut in 1/2 (60grm per serve)
480grm Atlantic salmon skin off (120grm per serve)
Marinade for bugs & salmon
1/4 cup Olivado Chilli & bell pepper oil
1cup Orange juice(combine all ingredients)
20grms Chopped coriander
Salad
100grm Baby rocket washed
100grm Beansprout washed
12pc Baby roma tomatoes or cherry tomatoes cut in half
10grm coriander leaves picked & washed
10grm dill picked & washed
2 whole Oranges peeled & cut into segments
100grm Sugar snaps blanched in salty water & refreshed
1 whole Peeled de seeded Avocado cut into 1cm cubes
Avocado & orange hollandaise
3 Egg yolks
1.5tbsp White wine vinegar
2tbsp fresh orange juice
1/4 cup Olivado Avocado oil
Salt & pepper to taste
Method
Step 1. Place the bugs & salmon in the orange chilli marinade for one hour.
Step 2. Combine all salad ingredients together.
Step 3. Remove the seafood from the marinade & place on a pre heated Char grill or BBQ. Gently pour over some of the remaining marinade to keep the fish moist. Cooking time approx – 8-10 mins
Avocado & orange hollandaise method
Separate 3 eggs into a round bottom bowl add the white wine vinegar & orange juice. Whisk together over a Bain marie (pot of simmering water) until the mixture becomes opaque in colour & light & fluffy in texture. Remove from heat. Slowly add the avocado oil whisking all the time. Season
Step 4.Serve the salad onto 4 plates. Remove the seafood from the grill gently break the salmon into mouth size pieces; remove the bug tails from the shell. Place the seafood onto the 4 plated salads. Drizzle with the new style healthy hollandaise & serve!
Recipe provided by Cafe Strawberry X