Fried seafood with fresh tomato sauce and lemon herb butter cream

Serves for 6

Ingredients:

For the seafood: 24 prawn tails, 600 g calamari tubes, 1 garlic clove, 1 small red chilli pepper, oil for frying, 100 g rocket, 50 g basil leaves

For the lemon and herb butter cream: 500 ml cream, juice of 2 lemons, 100 g butter, 25 g chives

For the tomato sauce: 3 ripe tomatoes, 1 tsp tomato paste, ¼ onion, 1 clove garlic, 100 ml olive oil, 25 ml red wine vinegar, salt and pepper


Method:
Start with the lemon herb buttercream and for this, reduce the lemon juice by half. Add the cream and reduce by half as well. Cut the butter into small cubes and stir in portions until it has dissolved. Finally, fold in the chives.

Now it is the turn of the tomato sauce. Skin the tomatoes and chop the onion. Put all the ingredients for the sauce except the olive oil in a bowl and blend until smooth. Then gradually add the olive oil until it is completely blended in. Season with salt and pepper and set aside.

Clean the prawn tails and calamari tubes and cut the latter into large rings. Heat a little oil in a large frying pan, season the seafood with salt and pepper and fry for about three minutes. Chop the chilli pepper and garlic and add both to the pan. Stir for about 20 seconds before adding the tomato sauce. Heat everything thoroughly, then remove the pan from the heat. Wash the basil and rocket, shake dry, chop coarsely and fold into the seafood. Stir gently again and then transfer to a large bowl. Pour the lemon and herb butter cream over the top and serve with fresh, crusty bread.

Our Wine recommendation:

White or rosé wines go wonderfully well with seafood dishes. The Kleine Zalze Vineyard Selection Chenin Blanc 2020 is a fantastic combination. Its fruity character with mineral tones and good structure is simply ideal for this dish. Those who like Sauvignon Blanc can serve the Kleine Zalze Cellar Selection Sauvignon Blanc 2021. The white wine is fruity and crisp and scores with a nice herbal note that skilfully picks up the aromas of the lemon and herb butter cream. For rosé fans, the Kleine Zalze Cellar Selection Cinsault Rosé 2021 is a good choice. Its fruity aromas and freshness harmonise well with the roasted seafood.

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