John Myers
Contents
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Ingredients
Polenta muffins:
- 1 Pc. Shallot
- 150 ml Vegetable oil neutral, e.g. sunflower oil
- 50 g Parmesan
- 250 g Flour
- 150 g Lightning Polenta (8 minutes)
- 1 packet Baking powder
- 3 Pc. Eggs size M
- 0,25 l Milk
- 1 pinch Salt
- 1 tsp Sugar
Guacamole:
- 2 Pc. Avocado
- 2 tbsp Olive oil
- 1 tbsp Apple Cider Vinegar
- 1 pinch Chili powder
- 2 tbsp Creme fraiche Cheese
- 0,5 Pc. Lime
- 1 bunch Coriander
- 1 Pc. Tomato
- 1 Splash Tabasco
Also:
- 3 Pc. Norway lobster (Norway lobster)
- 3 Pc. Scallops
- 100 ml Olive oil
- 30 ml Balsamic vinegar
- Salt
- Pepper
Instructions
- Preheat the oven to 180 degrees circulating air. Peel and finely dice shallot. Sauté the onion cubes in hot oil and then set aside to cool. Grate the Parmesan.
- Put the flour, polenta and baking powder in a mixing bowl and mix well. Add eggs, milk, 6 tablespoons of oil, salt, sugar and knead into a smooth dough with the dough hook of the hand mixer.
- Fold in onion cubes and Parmesan. Pour the batter into the muffin tins. Bake in the preheated oven for about 15 minutes.
- Knead the avocado, crème fraîche and spices with a fork and then stir with a whisk until smooth. Add the zest of a lime and season with salt and Tabasco.
- Finely dice the tomato, chop the coriander and add to the avocado mixture.
- Olive oil. Mix the balsamic vinegar, salt and pepper into a dressing.
- Halve the scallops, then salt the mussels and Norway lobster and fry on both sides in the pan. Slice the zest of a lime onto the Norway lobster.
- Place the guacamole in the middle, place the Norway lobster and scallop on the side and garnish with coriander leaves. Pour the dressing on top and top with the muffin.
Nutrition
Serving: 100gCalories: 319kcalCarbohydrates: 24.6gProtein: 6.1gFat: 21.8g
