Avocado creux fourré

There are those days when you get a load of creative Ideas and motivating energies, those are the days when everything around stops to exist. Those days I hold dear because they are not very common, in uncertain times. True creative energies can only grow when you are in a peaceful state, without tensions and sorrows. Your inner well being is more essential then you will realize, your moods and perspective to the world take you through your life, helping you accomplish your life in general.

I had one of those creative flashes some days ago, my surrounding was much in harmony and I had an aim in my head which motivated me to create a new dish. I personally like to try around with possibilities. Not only now with Food but with everything I do. That day I had brought home some Avocados and I had prawns and Saffron to my hand. I didn’t want to buy Saffron but for some reason it had landed in my shopping bag, by accident or I payed extra without realizing, I can’t remember. The Game of fate.

It came quite handy at last! I created a mesmerizing Appetizer, Avocado filled with prawns, lettuce, cucumber and topped with a Citrus Saffron Cream Sauce. I was so excited and pleased with the dish that I had to share it with the world. I called it Avocado creux fourré, creux being French meaning hollow and fourré meaning filled.

Saffron doesn’t have much taste but is used mostly to colour a dish. Furthermore its classified as a “luxurious” spice, for Saffron has to be handpicked from Crocus flowers and is therefore the most expensive spice in the world. I absolutely enjoy Saffron the most with citrus fruits, which together used gives a dish a certain distinctive mellow aroma. The market rate for a small box full of Saffron strings in India is around 3-4 Euro. Surely, there will be different types of qualities, but honestly I am not a Saffron specialist or trader to know the difference.

I hope you will enjoy this little dish. I believe you could surprise guests well with some healthy Avocado filled with Prawns Veggies and topped with a Saffron Citrus Cream Sauce, a great Appetizer, the Avocado creuxfourré .

 Start by taking 3 strings of saffron between your thumb and finger and rub them gently. This will enhance the flavour and colour to release. Keep the Saffron in a small bowl and add a very small amount of hot water to the strings and leave it all standing for a few minutes. A few drops, 1/2 a Tsp of water is enough because you don’t want too much liquid, you just need little to add to the cream sauce. In the picture below I had used more strings and little more water; because I had needed an extra amount of Saffron water, so please don’t get confused by the picture.

For the Sauce mix all ingredients together + the Saffron water and add the Orange flesh pieces to the end after mixing the ingredients well to a sauce. Keep for little while, around 10 mins, in the fridge to cool and rest.

Cut the Avocado in half, the cucumber into cubes and roughly tear the lettuce leave into small pieces. Sprinkle some salt and a few drops of lemon into the Avocado, which will enhance the Avocados taste. Mix the lettuce and cucumber in a small bowl together and keep aside. Stir fry the deshelled and cleaned prawns in little olive oil till they are curled up and cooked and mix them with the lettuce and cucumber together.

To serve the Appetizer, fill the hollow Avocado half with the Veggie Prawn mix and top it with the delicious, balancing Citrus Saffron Cream Sauce.

“Saab kuch miliga! – Everything is possible” ~ Indians favourite quote

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