Spanish shellfish salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Live mussels |
| 300 | grams | Live clams |
| 300 | grams | Princess scallops |
| 90 | millilitres | Extra virgin olive oil; Spanish |
| 350 | grams | Large prawns |
| 30 | millilitres | Sherry vinegar |
| 2 | tablespoons | Capers; rinsed and drained |
| 4 | Gherkins; finely chopped | |
| 1 | Chilli pepper; red | |
| 1 | Red pepper; baked and blackened | |
| Fennel | ||
| Lemon | ||
| Chives | ||
| Celery leaves | ||
Directions
DECORATION
Clean the mussels, clams and princess scallops.
Steam or pan cook in a little olive oil and wine until open. Remove from the shells, except a selection to garnish if required. Cook and peel the prawns (steam).
Beat together the oil and sherry vinegar until emulsified.
Add the remaining ingredients and pour this marinade over the fish.
Chill for at least 3 hours but preferably overnight to allow the penetration of flavours.
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