- 1/2 cup diced swede/rutabaga
- 6 – 8 large tiger prawns (shelled and thawed if frozen)
- 100g (3.5oz) fillet of rainbow sea trout
- 100g (3.5oz) fresh mussels in their shells
- 1 clove of garlic minced
- 1/2 a small leek sliced
- 1 tbsp (14g) coconut oil
- 1/4 tsp Pink Himilayan Rock Salt
- 1/2 cup (125ml) water
- 1 cup (250ml) full fat cocount milk
- 2 tbsp lime juice
- 2 slices of parma or prosciutto ham (optional)
- Fresh coriander, finely chopped chili, 1 sliced spring onion to serve
- Serve with flax foccacia bread
INSTRUCTIONS:
- Place swede in a pot, cover with water and bring to the boil. Leave to simmer for 15 minutes or until tender.
- Steam prawns for 3-5 minutes; depending on their size; until they are pink and cooked through. Set to one side.
- Repeat the process with the mussels; remove most of them from their shells once cooked. Discard any that remain unopened after cooking.
- Pan fry the sea trout in a pan with half of the coconut oil skin side down; approximately 3 minutes each side. Season the surface with salt and pepper. Remove the skin or keep intact. Flake in to large chunks.
- Saute leek and garlic in a large pot with the remaining half of the coconut oil for 2-3 minutes.
- Pour in water and coconut milk, bring to the boil and leave to simmer for 5 minutes. Add in cooked mussels and prawns and allow to heat through for 2 minutes; no more or the fish will be overcooked!
- Pan fry the parma ham in the same pan you used for the sea trout for a couple of minutes; it will crisp up further as it cools.
- Season with salt and pepper to taste, add your lime juice.
- Stir through cooked swede and serve in large bowls topped with chunks of sea trout. Garnish with diced chili, crispy parma ham, spring onions and coriander.
Source: Peachy Palate
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