Koura with Fresh Salsa
Koura with Fresh Salsa and Dill Mayonnaise
The Green Team
Recipe by Dana Leaming, Eliott Brookes, Kelly Kaihea and Michael
Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
2 egg yolks
1 cup canola oil
1 tbsp lemon juice
1 tbsp lime juice
2 tbsp dill tips, finely chopped
½ red onion, finely chopped
½ avocado, diced
1 corn cob, grilled, kernels removed from cob
½ apple, finely diced
3 medium tomatoes, deseeded, finely diced
½ tsp red chilli, finely diced
2 tbsp parsley, finely chopped
1 tsp lemon juice
1 tsp lime juice
Salt and freshly ground black pepper
1. To make the dill mayonnaise, place the egg yolks in a bowl and whisk thoroughly. Pour the canola oil onto the yolks in a slow, steady stream, whisking continuously. Once all of the oil has been incorporated, add the lime and lemon juice and season to taste with salt and pepper. Chill until required.
2. To make the salsa, place all of the ingredients in a bowl and mix thoroughly. Season to taste with salt and pepper and chill until required.
3. To cook the koura, bring a saucepan of salted water to a simmer. Reduce the heat to 70° and poach the koura in the shell for 20 minutes. Remove the koura from the water and remove the shells and devein. If the koura arent cooked through, grill over the fire until done.
4. To serve, place 4 small spoonfuls of dill mayonnaise on a serving plate and run a spoon through each to create a smear. Place a tablespoon of salsa next to each smear. Lay the koura over the top of the salsa.
This recipe is untested in the MasterChef NZ kitchen