Casa Martin
Cookbook

Seafood Salad

 

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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