Salad "Fisherman's Happiness"
Salads • European
Description
Recipe taken from the book "Festive Salads and Appetizers. Very Simple."
Ingredients
- Mussels 15 oz
- Shallot 3 pieces
- Safflower Oil 5 tablespoons
- Apple Wine 5 fl oz
- Green Butter 1 head
- Romaine lettuce 1 head
- Chicory 1 head
- Smoked haddock fillet 5 oz
- Large tail-on shrimp 4 pieces
- Butter 1 tablespoon
- Peeled Cooked Shrimp 5 oz
- Mustard Greens 1 teaspoon
- Olive Oil 10 tablespoons
- Tarragon 0 oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the mussels separately with a brush under cold running water and remove the 'beards'.
Step 2
Peel the shallots, finely chop them, and set aside half for the marinade.
Step 3
In a pot, heat 2 tablespoons of sunflower oil and lightly sauté the remaining shallots.
Step 4
Add the mussel shells and pour in the white wine.
Step 5
Without covering the pot, boil everything for 3 minutes, then remove from heat and let cool.
Step 6
Discard any unopened shells, and remove the meat from the opened mussels and set aside.
Step 7
Separate the leaves of the green and curly lettuce, wash them, remove the tough ribs and bases, tear them into small pieces, and dry them.
Step 8
Using a sharp knife, cut out the bitter core from the chicory.
Step 9
Separate the leaves, rinse them in slightly warm water, and dry them.
Step 10
Rinse the salmon fillet in cold water, dry it, and cut it into four pieces.
Step 11
Peel the large shrimp, make a cut along the back, and remove the intestines.
Step 12
Wash the tarragon, dry it, and finely chop half of it.
Step 13
Mix the remaining shallots with the chopped tarragon, mustard, and cherry vinegar.
Step 14
Add the olive oil.
Step 15
Season the resulting marinade with salt and pepper to taste.
Step 16
Season the large shrimp and salmon with salt and pepper.
Step 17
Heat the remaining sunflower oil in a pan along with the butter, and sauté the salmon fillet and shrimp for 3–5 minutes on all sides, then keep warm.
Step 18
Arrange the chicory on a plate.
Step 19
Dress the lettuces with the marinade and place them on top of the chicory.
Step 20
Place the sautéed large shrimp and pieces of salmon on the salad.
Step 21
Add the peeled shrimp and mussels on top.
Step 22
Garnish with tarragon leaves.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!