Recipes Sig’s Avocado,Mushroom and Prawn pate with lemondip

 

Recipes Sig’s Avocado,Mushroom and Prawn pate with lemondip

Recipes Sig’s Avocado,Mushroom and Prawn pate with lemondip

  1. 16 sheets white gelatine
  2. 300 grams white button mushrooms
  3. 3 ripe avocados
  4. 2 bunches fresh basil
  5. 4 tbsp fresh lemon juice
  6. 400 ml vegetable stock. preferably from jar
  7. 200 grams prawns
  8. 1 pinch salt and pepper for seasoning
  9. 300 grams Crème fraíche for dip
  10. 1 lemon, zested
  11. 4 tbsp fresh lemon juice

Recipes Sig’s Avocado,Mushroom and Prawn pate with lemondip

  1. Line a bread loaf tin with baking paper, keep in fridge. Soften gelatine in cold water. Fry chopped mushroomes gently without fat until all the liquid from them has evaporated. Take the flesh of avocado, chopped leaf of one of the bunches of basil, 4 tablespoons lemonjuice and blend into puree.

  2. Add chopped prawns and mushrooms as well as disolved gelatine to the avocado mix. Season well. Pour into the chilled tin and stand cold in fridge preferably over night.

  3. Mix Crème fraíche with lemon peel and night

  4. Before serving turn the pate onto serving plate, decorate with the rest of the basil and serve with lemon dip.