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King prawns and green mussels with mango, avocado and chilli

Ingredients:

Serves 4: 16 king prawns, 8 New Zealand green mussels, 1 mango, 1 avocado, 1 lemon, 200 ml quality dry white wine, 2 chilli peppers, 4 tomatoes, 100 g lobster butter, 10 ml olive oil, 100 g glass noodles, 150 g sea algae, 200 ml fish broth, 4 cloves of garlic, fresh herbs: basil, parsley, thyme, dill.

Cooking instructions:

Clean and wash the king prawns and mussels thoroughly under running water. Cut the shell on the back of the king prawns open with a sharp knife. Place king prawns and mussels on a baking tray, sprinkle them with salt, black pepper, finely chopped herbs and pressed garlic. Peel and dice the tomatoes and spread over king prawns and mussels. Sprinkle with the white wine, lemon juice and olive oil and place in the refrigerator for 10-15 minutes. Peel and dice the avocado and mango. Put in a blender, add the boiled fish broth, the white wine, the juice of one lemon, the cold lobster butter, olive oil and the chilli peppers, season with salt, pepper and a little caster sugar, then blend into a thick, frothy cream. Cook the rice noodles in slightly salty water, braise the sea algae over steam with lemon juice, mix and keep warm until serving. Bake the king prawns and mussels for 6-8 minutes in the oven at 180 degrees.
Serving suggestion: serve rice noodles with sea algae on a plate. Place baked king prawns and mussels on top. Serve chilli mango sauce in dip-bowls or rice bowls. Decorate with fan-shaped fresh mango, avocado and lemon slices.