Grilled Seafood & Mushroom Baskets with Walnut & Tarragon Dressing

Cook time 45 minutes
Servings 6 as an entree


20g butter, melted
100g Kataifi pastry
¼ cup olive oil
½ tsp. fennel seeds
½ tsp. chilli flakes
1 clove garlic, minced
Salt and pepper
6 prawns, peeled and deveined
1 large calamari tune, scored and cut into 3cmx3cm pieces
6 scallops
150g pieces of salmon cut into 3cmx3cm cubes
1 large handful of Swiss brown mushrooms, cut in half

25g walnuts, toasted
½ bunch tarragon, leaves picked
1 tsp. Dijon mustard
1 tbs. white balsamic vinegar
50ml Rice Bran oil
40ml walnut oil

Grilled Seafood & Mushroom Baskets with Walnut & Tarragon Dressing


Pre heat the oven to 180C. Grease a 6-hole muffin tin with butter.

Place the Kataifi in a bowl with the butter and, using your fingers gently comb pastry to loosen up and to ensure the butter coats it evenly. Divide pastry between the 6 holes. Press pastry evenly against the base and sides of each hole. Bake in the oven for 20 minutes or until golden brown. Once cooked removed from the tin and place on paper towel to absorb excess butter.

In a bowl combine olive oil, fennels seeds, chilli, garlic and salt and pepper. Add mushrooms to the marinade briefly then begin to grill in a pan on high heat. Now add the seafood to the marinade and also add to the pan and grill for 3-4 minutes.

While the mushrooms and seafood are cooking, prepare the dressing by placing all ingredients into a small blender and blitzing until combined.

To serve, divide the seafood and mushrooms between the Kataifi baskets and finally drizzle with the dressing.