Prawns on cucumber

I had lunch and cake at my grandparent’s place today. This inevitably means that I had to cook a very light dinner.
I went for a fish recipe I cut out of a German magazine called “Welt der Frau” which means “Women’s World”. It is an awful magazine that I come by through my grandmother or aunt.
The recipe is for oven baked salmon in a lime, chili and cognac sauce. Instead of salmon I used prawns. The recipe is very simple: marinate the prawns in lime juice, sesame oil, chili powder, pepper and salt and leave them in the fridge for 1-2 hours.

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Put the prawns and marinade in tin foil making a little parcel. Then put some diced deseeded cucumber on top and add a little cognac to the parcel.

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Now I baked/steamed it in the oven for about 10 minutes at 150 degrees. You have to check on the prawns repeatedly to prevent them from overcooking. Mine turned out very well indeed and the cucumber turned out to be the surprise hit. It was still crunchy but hot and added a really fresh summery taste.

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Under water

It is FREEZING in Switzerland at the moment. Currently we are at minus 14 degrees Celsius! So you’d expect me to cook something hearty and rich such as a hot pot or stew. Nope. I felt like cooking and eating something fresh and light today and adapted a recipe for scallop and avocado tartar from the Swiss cooking magazine Saisonk├╝che.

I did not have scallops at home and replaced them with prawns. What else do you need?

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Avocado (about half), ginger (as little or much as you like) chili (same here),1-2 peppermint leaves (well, the recipe says coriander but I find coriander a tad boring) and half a cucumber. Dice all of these into small cubes and mix with some good quality oil. The recipe says olive oil but I used walnut oil and I imagine sesame oil would be perfect. Add a splash of lime juice. I also added some of my lavender vinegar which gave it an extra twist. Finish off by seasoning it with salt and pepper.

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I served it with bread and wakame salad (ready bought). It tasted fresh, tasty and lovely even though it’s not your typical winter dish.

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