Seafood salad with garlic flowers

08355 SEAFOOD SALAD with WILD Garlic flowers INGREDIENTS for 4 PEOPLE 1/2 kilo small squids, 1/2 kg of clams, 1/2 kg of mussels, 250 g of shrimps, hake trance 2, a tuft of radicchio trevisano, a handful of wild garlic flowers or Borage, 3 slices of lemon, 2 tablespoons of olive oil, 1/2 tablespoon of vinegar, a bay leaf, oregano, salt and peppercorns.

For the aioli sauce.

4 cloves of garlic, 2 egg yolks, 1/2 boiled potatoes, 1/2 lemon, 6 Tablespoons extra virgin olive oil, salt and pepper.

Please open the mussels and clams in a frying pan, heat a tablespoon of olive oil and a clove of garlic: shelled and filtered their liquid.

In a saucepan, bring to a boil the water, Bay leaves, lemon, salt and pepper and dip the squid into pieces; Cook for 4 minutes, then add the hake and shrimp.

Ultimate cooking in five minutes.

Drain, de-boned hake and cut it into chunks.

Gather everything into a large bowl and season with olive oil, oregano and vinegar emulsified with the liquid of molluscs.

Arrange on a plate, radicchio leaves and a flower: the Center place the seafood salad and decorated with purple flowers of garlic.

Prepare the aioli: pounded garlic and potatoes, mix with the yolks, salt and pepper.

Add, little by little, the oil and the lemon juice; diluted with a few spoonful of fish broth.

Served in a sauce pan together with the fish salad.