Avocado and prawn thermidor

Martin Blunos gives a luxurious twist to that classic combination of avocado and prawn, creating a rich and delicious starter
By Martin Blunos
Avocado and prawn thermidor
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 50 ml brandy
  • 1 tsp freshly grated nutmeg
  • 1 pinches paprika
  • 0.5 tsp French mustard
  • 1 tsp chopped chives
  • 200 g cooked prawns, peeled, drained and patted dry
  • 2 medium avocado, ripe
  • 1 sprig lemon juice
  • 100 g freshly grated gruy√®re cheese

For the sauce

  • 600 ml milk, full fat
  • 50 g unsalted butter
  • 50 g flour
  • 1 pinches black pepper


1. First make the sauce. Place the milk, butter and flour in a pan. Bring to the boil, stirring constantly, cook for 2 minutes, then remove from the heat. Season with salt and freshly ground pepper. 2. Mix the brandy into 250ml of the freshly made white sauce (reserving the remainder for other dishes), along with the nutmeg, paprika, mustard and chives. Mix the prawns with just enough of the flavoured white sauce to bind them together. 3. Cut the avocadoes in half, remove the stones and squeeze over a little lemon juice. 4. Preheat the grill until very hot. Pile the prawn mix into the avocado halves, sprinkle over the Gruyere and flash under the preheated hot grill to glaze. Serve at once, garnished with curly parsley.

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