INGREDIENTS
Char-grilled seafood and mango salad
750 g crayfish tails, prawns or
other shellfish
100 g mixed lettuce leaves
1 mango, thinly sliced
1 ½ avocados, thinly sliced
6 radishes, thinly sliced
1 Lebanese cucumber,
thinly sliced lengthways
1 lemon, cut into thin wedges
Green goddess dressing
75 g (¼ cup) homemade or
store-bought mayonnaise
75 g (¼ cup) sour cream or
crème fraiche
½ avocado, roughly chopped
¼ cup tarragon leaves
¼ cup dill fronds
½ cup parsley leaves
Dash Worcestershire sauce,
or to taste
1 tbsp lemon juice, or to taste
Salt flakes and pepper, to taste
Miele Accessories
METHOD
Char-grilled seafood and mango salad
- Place the seafood in a perforated steam container and into the steam oven. Place an unperforated steam container on the shelf below to catch any liquid.
- If using crayfish, Steam at 70°C for 30 minutes, or until just cooked. Prawns will cook in 20 minutes at 70⁰C.
- If using crayfish, squeeze the sides of the crayfish tails until you hear a crack. Using kitchen scissors, cut the shell along the belly. Carefully remove the meat from the tail.
- Turn on your rangehood and preheat the griddle plate on medium heat, induction setting 6 for 10 minutes.
- Place the crayfish tails on the griddle plate and cook for 5 minutes, or until charred on the edges. Cool before slicing.If using prawns, cook for 1 minute to char.
- Combine the seafood with the lettuce, mango, avocado, radishes and cucumber in a serving bowl and serve with the green goddess dressing and lemon wedges.
Green goddess dressing
- Blend or process the mayonnaise, sour cream, avocado and herbs until smooth. Season to taste with Worcestershire sauce, lemon juice, salt and pepper. Thin the dressing with a little water, if needed.
Hints and Tips
- Green goddess dressing was originally made in San Francisco in 1923 to celebrate a popular play “The Green Goddess”.
- Buying sustainable seafood is important for maintaining healthy oceans and preserving marine ecosystems. Look for seafood that is certified by a reputable sustainability organisation such as MSC. If crayfish is not
sustainable in your region this dish can be made with prawns or other shellfish. - Cooking seafood in a steam oven will change the way you cook seafood. Being able to cook with temperatures lower than 100⁰C improves seafood’s texture and flavour.
APPLIANCE / FUNCTION
Miele
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