Funky fish fiesta

This fish dish with creamy gratins, prawns and luxury fish fillets is a party on the plate. And a feast for the eyes thanks to the edible flowers!

Ingredients (4 servings):

• 4 Aviko Gratins Cream & Cheese
• 1 sweet potato
• 6 tbs of olive oil
• 1 tomato
• ½-1 clove of garlic
• ½ lemon
• 1 lime
• 4 quails’ eggs
• 12 peeled large raw prawns
• 8 weever or red mullet fillets
• edible flowers


Preparation: 40 minutes
Oven: 20-25 minutes

  • Preheat the oven to 200 ºC. Prepare the gratins in accordance with the instructions on the packaging.
  • Scrub the sweet potato clean. Shave or slice the sweet potato into thin slices. Mix them with 2 tablespoons of olive oil, and salt and pepper to taste.
  • Dice the tomato. Finely grate the garlic. Spoon the garlic through the tomato. Season to taste with salt and pepper. Scrub the lemon and lime clean.
  • Grill the slices of sweet potato on a reasonably hot barbecue or in the grill pan, for 4-5 minutes until done, turning them halfway. Place the grilled slices of sweet potato on a plate and sprinkle with (sea) salt to taste.
  • Cook the quails’ eggs for 4 minutes until done. Immediately immerse them under running cold water and shell them carefully. Cut the cooked quails’ eggs in half.
  • Heat 2 tablespoons of olive oil in a frying pan. Fry the prawns for 4-5 minutes until just done. Stir occasionally. Spoon the prawns onto a plate and cover to keep warm.
  • Add 2 tablespoons of olive oil to the pan. Dab the fish fillets dry and sprinkle with salt and pepper. Fry the fish fillets for 1-2 minutes on each side until browned and just done.
  • Place the gratins on 4 plates and arrange the slices of sweet potato on top. Now top with the fish fillets, the prawns and the eggs. Garnish with tomato and edible flowers. Grate the yellow and green zest from the lemon and lime above the plates.