This is a perfect summer lunch dish with the added attraction
that any combination of fish and shellfish may be used.
200g small Squid, cleaned and sliced
200g Prawns
500g mussels or clams, soaked to remove sand
250g firm White Fish, eg monkfish, ray, cut into bite sized pieces
6 tbsp Olive Oil
3 tbsp Lemon Juice
3 tbsp chopped Parsley
3 Tomatoes, skinned, seeded and chopped
1 Ridge Cucumber, seeded and chopped
Lettuce leaves
1 Red Pepper
Place a few parsley stalks, a lemon end and a few black
peppercorns in a saucepan with about a pint of water. Add the squid, prawns
if raw and fish and slowly bring to a simmer for 5 minutes. Leave to cool
in the stock.
Spear the red pepper onto a fork and grill over an open
gas flame until the skin is charred all over. Place in a plastic bag until
cool then remove skin. Slice the flesh into long thin strips.
Place the mussels or clams in a saucepan with a dash of
white wine and heat until all the shellfish are open. Remove meat from
shells leaving just a few intact for garnish.
Gently mix all the fish with the tomatoes and cucumber
and dress with the oil and lemon juice. Leave chilling for 2 hours and
serve piled on the lettuce leaves garnished with the pepper strips.
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