Prawn Roulade with Smoked Fish and Avocado
Recipe by Simon Gault
For the crepes
1 cup Homebrand flour
1 tablespoon Lupi extra-virgin olive oil
300ml Anchor milk
1 tablespoon Mainland unsalted butter, melted
6 teaspoons Lupi Olive oil
For the filling
12 teaspoons Mayonnaise
6 teaspoons wasabi caviar
18 prawns, cooked and shelled
cracked black pepper
150g smoked fish, flaked, bones removed
1 avocado, peeled and sliced
1 small bunch of watercress (optional)
1. For the crepes, combine the Homebrand flour, eggs, Lupi olive
oil, Anchor milk and melted Mainland butter in a mixing bowl. Mix
well and allow to rest in the refrigerator for 2 hours.
2. Heat a teaspoon of Lupi olive oil in a crêpe pan or non-stick frying pan until hot. Pour in enough mixture to cover the base of the pan. Allow to cook until the crêpe is firm enough to turn with a palette knife - the underside should be a light golden colour. Cook for a further 20 seconds. Remove from the pan and check that the crêpe is cooked though. Repeat until 6 crêpes have been produced. Set aside.
3. To assemble, lay the crêpes out on a clean bench. With a palette knife, smear two teaspoons of mayonnaise over each crêpe all the way to the edge. Spread one teaspoon of wasabi caviar down the centre of each crêpe. Lay three prawns on each crêpe, in a line a third in from the edge of the crêpe. Season with salt and cracked black pepper. Lay a little of the smoked fish next to the prawns on each crêpe. Lay two slices of avocado beside the prawns on each crêpe. Lastly, lay the watercress on top, leaving the leaves hanging over the end. Roll tightly and cut into pieces. Keep at room temperature until ready to serve.
- The remaining crêpe mix will keep for 2 days in an airtight container in the refrigerator.
- You can use any kind of smoked fish, ie eel.
- You can subsitude smoked fish for smoked chicken.
- The batter is best rested for 1/2 hour in the fridge.