Seafood Grill With Cauliflower Skordalia Recipes

SEAFOOD GRILL WITH CAULIFLOWER SKORDALIA

Steps:

• CAULIFLOWER SKORDALIA - To make cauliflower skordalia, combine cauliflower, potato, garlic and milk in a large saucepan on medium heat and season with salt and then simmer for 15 to 20 minutes until very soft.
• Strain and reserve cooking liquid.
• Place cauliflower in a blender and blend until smooth and creamy, adding a little reserved cooking liquid if too thick and then place in a serving bowl and drizzle with oil.
• Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.
• Usinng scissors, cut along bellies of the prawns and place cut side down on a plate and flatten with palm of your hand.
• Cut of and discard grey veins from scallops.
• Brush half of chilli oil over ALL seafood and season.
• Heat a chargrill or barbecue on high and spray with cooking oil.
• Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.
• Remove scallops from shells and place on chargrill with shells and cook scallops for 1 to 2 minutes, squid for 1 minute and prawns for 1 to 2 minutes each side and then arrange on platter and drizzle with remaining chilli oil and serve with skordalia, rocket and lemon wedges or cheeks.

GRILLED SQUID WITH FRIED CAPERS AND SKORDALIA SAUCE

Steps:

• In a medium saucepan, cover potatoes with cold water by 1 inch. Bring to a boil, and add salt. Reduce heat to a simmer, and cook until the potatoes are just tender when pierced with a fork, about 15 minutes. Drain in a colander, and let the potatoes cool completely. Slice into 1-inch pieces; set aside.
• In a small saute pan, heat 2 tablespoons oil over medium-high heat until hot but not smoking. Add capers; cook, stirring occasionally, until crisp, about 3 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
• Heat grill to medium. Cut squid bodies open to make flat pieces. Holding a sharp knife at a 30-degree angle, score the inner side of each squid in a crosshatch pattern, being careful not to cut all the way through. Toss the squid bodies and tentacles with 2 tablespoons oil; season with salt and pepper. Grill squid, turning once, until just cooked through and nicely charred (squid will curl up as it cooks), 2 to 3 minutes. Be careful not to overcook because squid will toughen. Cut into 2-inch pieces.
• In a small bowl, whisk together lemon juice and remaining 6 tablespoons oil. In a medium bowl, combine reserved potatoes, fennel, and parsley. Coat with half the lemon mixture, and season with salt and pepper. In another bowl, toss squid with remaining lemon mixture; season with salt and pepper.
• To serve, place about 2 tablespoons skordalia sauce on each plate. Top with a mound of potato salad. Place squid on top, and garnish with the capers.

SKORDALIA

Steps:

• Mix ingredients together in a small bowl. Serve with Barba Yianni's Grilled Lamb.