This is really two separate recipes that go really well together or the seafood could be served with rice and/or salad if preferred and the puree would go well with spicy tofu, haloumi or any type of meat or fish. The puree has a subtle flavour so works well paired with something a little spicy.
I think of cottage cheese as poor man’s ricotta, so you can use ricotta if you’re feeling a little more decadent.
I’ve used rice flour and ground linseed to make this dish gluten free and the lightness of the rice flour is actually preferable to wheat flour in this dish. Linseed (also known as flaxseed) is a source of fibre and also Omega 3 fatty acids and has a delicious nutty flavour which is perfect combined with lemony sumac, chilli, salt and pepper used to coat the seafood before frying.
Squid & Prawns served on Fennel, Kohlrabi & Carrot Puree
(3 – 4 main course servings – 5 – 6 entrees)
Fennel, Kohlrabi & Carrot Puree
500 grams kohlrabi (peeled and cubed)
3 carrots (sliced)
1 fennel bulb (sliced)
1 celery stalk (sliced)
3 tablespoons lite cottage cheese
Freshly ground salt & black pepper
Butter-fried Squid & Prawns
250 grams squid rings
130 grams raw prawn cutlets
1 tablespoon rice flour
½ tablespoon ground linseed
1 teaspoon sumac
¼ teaspoon hot chilli powder
Freshly ground salt and black pepper
Dash of oil & 50 grams butter
Few sprigs fresh dill (chopped)
Lemon wedges (for garnish)
Put all the vegetables in a large pan of salted water, cover, bring to the boil and boil until carrots are soft (about 15 minutes) and drain.
Add cottage cheese, salt and pepper and puree using a stick blender. Set aside keeping warm.
Mix flour, linseed, spices, salt & pepper together and toss with the squid and prawns.
Heat the oil and half of the butter in a large frypan and add the seafood mixture and cook over medium heat.
When the flour starts to brown (after about 5 minutes) add the rest of the butter and the chopped stalks of the dill and keep frying, stirring until it is all cooked evenly (another 5 minutes).
Spread the puree on a plate and top with the seafood.
Garnish with dill and a lemon slice and serve immediately.