Roasted BC Spot Prawns Sweet & Sour Rhubarb & Pink Lady Apple Cauliflower Puree & Hazelnuts by Chef Ned Bell


Rhubarb & Apple:

2 cups fresh chopped rhubarb

1 cup diced fresh apple

1/8 cup local honey

1/8 cup sherry vinegar

1 shallot, thinly sliced into rings

1 /2 tsp sea salt

½ cup toasted & skinned hazelnuts

1 sprig fresh thyme



In a small pot, simmer 2 cups diced rhubarb with honey, sherry, sliced shallots, sea salt and fresh thyme. 5 minutes over medium heat.

Remove from the heat and add 1 cup diced fresh apples Let cool.



5 Spot Prawns per person, (Scallops would be fantastic also, as would fresh halibut)

-Season with sea salt and cracked black pepper

-pan seared to medium rare, spot prawns are delicate and should not be overcooked

Fennel Puree:

1 head of cauliflower, diced into ¼ inch cubes

2 tbsp butter

1 clove garlic

1/4 cup 35 % cream

1 tsp Vancouver Island sea salt


Over medium heat, sauté the cauliflower in the butter and the garlic for 5 minutes.

Add the cream and sea salt, simmer until the cauliflower in tender, puree in a Vita mix blender until smooth.

To Serve:

Spread 2 tbsp warm cauliflower puree on the plate,

place the spot prawns on top and then

Garnish with 1 tbsp of the Rhubarb & Apple.

Finish with toasted hazelnuts and Enjoy!