Method Make the avocado salsa first by combining the diced avocado, chilli, coriander and Spanish onion with some lemon juice and seasoning, mix lightly then taste and correct if necessary, set aside.
Place a small ring mould in the centre of the plate and fill with the avocado mix then arrange the prawns around the outside. Place a small teaspoon of crème fraiche on top of the avocado mix.
Dress the sorrel and Italian parsley with the verjuice dressing, season then place on top of the prawns. Drizzle some apple balsamic and lemon olive oil around the plate and serve.
Aqua Dining, Nth Sydney
John Fotiadis Photography
recipes come with the compliments of
Gourmet Herbs - phone 0416 000 614 - www.gourmetherbs.com.au
Previously featured recipes can be found here