Seafood salad
Instructions
Slice the flesh of lobster and shrimp cut in half.
Wash and dry the salad.
Prepare the sauce: fry the shallots in a saucepan with the olive oil for 1-2 minutes; cut the celery into thin strips and diced tomatoes, then add either vegetables with shallots and sauté well for 2 minutes; turn off the heat and let cool.
Together with fried diced peppers, fish stock and balsamic vinegar and season with salt and pepper.
Split the seafood and salad in four individual plates, and sprinkle them with the prepared sauce.
Ingredients and dosing for 4 persons
- 300 g of boiled lobster meat
- 4 boiled prawns
- 12 boiled mussels
- 12 boiled sea snails
- 1 heart of frisee salad
- For the sauce:
- 3 tablespoons of olive oil extra virgin
- 30 g of finely chopped shallots
- 1 tomato
- 80 g of stalks of celery
- 30 g of sweet yellow peppers
- 30 g of green peppers
- 3 tablespoons of fish fish stock (see recipe)
- 2 teaspoons of balsamic vinegar
- Salt
- Pepper