Warm fish and seafood salad 

Warm fish and seafood salad
688 kcal

(0)

Difficulty:easy
Preparation:40 min
Ready in:40 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories688 kcal(34%)
Protein63 g(126%)
Fat40 g(50%)
Carbohydrates19 g(7%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER

Ingredients

For servings

7 cupsgreen Asparagus trimmed
3 ¾ cupsSnap pea
14 ouncesSalmon
12shrimp (or prawns), cleaned and peeled
4Scallop
1shallots diced
1 clovegarlic chopped
2 tablespoonsgreen peppercorns (pickled)
2 ⅔ cupsCocktail tomatoes
1 bunchDill chopped
⅜ cupswhite wine
⅜ cupsvegetable stock
8 tablespoonsolive oil
1 tablespoonbutter
salt
freshly ground peppers

Directions

1 For the dressing, wash and halve the tomatoes. Heat 6 tbsp oil and sweat the shallots, tomatoes and garlic. Deglaze with the white wine and stock and simmer for about 8 minutes until reduced. Add the green peppercorns and season to taste with salt.
2 Wash the salmon, pat dry and cut into large cubes. Season with salt and pepper and sauté on all sides in 2 tbsp olive oil (not too hot). Season the scallops with salt and pepper, add to the pan and fry lightly, then cover and cook for about 2 minutes. Season the shrimps, add to the pan and cook for a further 3-4 minutes. Finally add the butter and half of the dill.
3 Peel the lower third of the asparagus spears and cut off the hard ends. Blanch in boiling, salted water for about 5 minutes. Then add the mangetout and simmer for a further 5 minutes or so. Drain, refresh briefly in cold water and drain thoroughly.
4 Arrange the asparagus and mangetout on warmed plates and place the fish on top. Add the rest of the dill to the dressing and sprinkle over the fish and vegetables.
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