A simple seafood salad from Joe Trivelli, Head Chef at River Cafe.
Ingredients
- 400 g clams checked, cleaned and washed
- 400 g mussels checked, cleaned, washed
- black pepper and sea salt
- 200 ml white wine
- 200 g courgettes
- 2 cloves garlic
- 1 bay leaf
- 400 g squid cleaned and prepared
- 400 g fillets of plaice or other white fish
- 25 g pine nuts
- 5 sticks celery
- a small bunch parsley
- 1/2 chilli
- 1 lemon the juice of
- extra virgin olive oil
Servings:
Instructions
- Place a heavy pan over a high heat. Add the clams and mussels with a good tsp of freshly cracked black pepper and a splash of wine then place the lid on top.
- Cook, shaking from time to time, until all the shells are open – there should be a strong aroma of pepper. Remove from the heat. Take the meat from the shells, leaving a few in the shell for decoration if you like. Keep them in their liquid and set aside.
- Dice the courgettes into ½ cm pieces. Bring a pot of salted water to the boil with the garlic cloves cut in two, the bay leaf and remaining wine. Add the squid and simmer for 5 minutes, then add the white fish and after 30 seconds turn the heat off.
- Leave in the water for 10 minutes then, when cooler, remove the fish and slice the squid.
- Toast the pine nuts. Dice or slice the celery. Chop the parsley and chilli and make a dressing with it, the lemon juice, olive oil and a pinch of salt.
- Mix everything together, gently adjust the seasoning with more black pepper and arrange on a serving plate.
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