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Ivory Coast salad

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Origin of dish:  Exotic
Type of cooking:  Hob
 
Preparation time: 60 minutes
Cooking time: 20 minutes
 
Ingredients (serves 6):


Method:

Prepare prawns, by removing shells, heads and tails and picking out spinal cord (dark thread running along top of back) with the tip of a knife.
Boil for 5 minutes in salt water.
Leave to cool thoroughly in water, then remove.

Put fish fillets in same water, as soon as water starts to boil, turn heat down. Leave to poach for 5 to 7 minutes.
Strain, cut into small pieces.

Peel avocados, cut flesh into cubes, sprinkle with lemon juice to prevent them from turning brown and put to one side.
Peel grapefruit with a stainless steel knife, then separate segments. Squeeze or juice one half of a grapefruit and any flesh or pith left over.
Cut pineapple into small pieces.
Cut papayas in half lengthways, remove seeds.
Remove flesh with a teaspoon, leaving about 1cm on skin.

Arrange all ingredients in papaya halves, top with a prawns tail to decorate.

Mix mayonnaise and tabasco with grapefruit juice to taste, drizzle over papaya halves.
Chill for 15 minutes before serving, with rest of sauce in a small jug.
Advice: Recommended wine:" Chateau de l'Engarran Cuvée Ste Cécile, Coteaux du Languedoc red, 1999. "

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