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Avocado and prawn thermidor

Martin Blunos from Good Food Bites
Martin Blunos gives a luxurious twist to that classic combination of avocado and prawn, creating a rich and delicious starter

Avocado and prawn thermidor

Method

1. First make the sauce. Place the milk, butter and flour in a pan. Bring to the boil, stirring constantly, cook for 2 minutes, then remove from the heat. Season with salt and freshly ground pepper.
2. Mix the brandy into 250ml of the freshly made white sauce (reserving the remainder for other dishes), along with the nutmeg, paprika, mustard and chives. Mix the prawns with just enough of the flavoured white sauce to bind them together.

3. Cut the avocadoes in half, remove the stones and squeeze over a little lemon juice.

4. Preheat the grill until very hot. Pile the prawn mix into the avocado halves, sprinkle over the Gruyere and flash under the preheated hot grill to glaze. Serve at once, garnished with curly parsley.

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Serves: 4

Prep: 20 min
Cook: 5 min

Ingredients
50ml Brandy
1 tsp freshly grated nutmeg
1 pinch Paprika
0.5 tsp French mustard
1 tsp chopped chives
200g cooked prawns, peeled, drained and patted dry
2 avocados, ripe
1 sprig lemon juice
100g freshly grated Gruyere cheese