1 lemon
3 ripe avocado pears
2 pints (1.1) fish stock
7 oz (200 g) cooked shrimp
salt
freshly milled pepper
chilli powder
3 oz (80 g) creme fraiche
3 ripe avocado pears
2 pints (1.1) fish stock
7 oz (200 g) cooked shrimp
salt
freshly milled pepper
chilli powder
3 oz (80 g) creme fraiche
method
1. Squeeze the lemon. Peel the avocado pears, halve them, remove the stones and cut into bite sized pieces. Finally pour the lemon juice over the avocado pieces.
2. Blend with a hand mixer. Heat the fish stock and add the mousse and shrimps,
3. Leave to simmer for approximately five minutes. Season with salt, pepper and the chilli powder.
4. Garnish each plate with a spoonful of creme frafche and serve.
2. Blend with a hand mixer. Heat the fish stock and add the mousse and shrimps,
3. Leave to simmer for approximately five minutes. Season with salt, pepper and the chilli powder.
4. Garnish each plate with a spoonful of creme frafche and serve.
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