13 December 2011

CHRISTMAS SEAFOOD SALAD

• 1 medium cooked crayfish
• 400g fresh scallops
• 1 kg small mussels, scrubbed
• 500g prawns
• 1 large bunch watercress, picked over and stalks removed
• 1 buttercrunch lettuce For the vinaigrette:
• 2 lemons juice and zest
• 1/2 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• Plenty of salt and freshly ground black pepper Small bunch of chervil

To prepare the seafood: Pull the tail from the crayfish body by twisting it, and remove the meat from the shell and legs. Cut into neat chunks or slices. Put this meat aside. Keep the head and shell for another use such as a crayfish stock for risotto. Season the scallops with salt and pepper and sear in a little heated olive oil in a heavy pan so that the meat just sets. Heat about a cup of water in a deep saucepan and add the mussels. Simmer until the mussels open. Reserve the juices in a bowl. Open the mussels, remove the beard and the dark foot from within each mussel and place immediately in the juices so that the mussels remain plump and juicy. Discard the shells. Heat a little more olive oil in another frying pan and sauté the prawns for 2-3 minutes until they turn pink and opaque. Keep aside.
When ready to assemble the salad, arrange the washed and dried lettuce leaves on the platter. Very gently toss the crayfish, scallops, and drained mussels together. Place on the platter with the watercress. Make the vinaigrette, and pour this over. Finally decorate with chervil leaves. Serves 12 as a starter. Wine match; Champagne