Festive seafood salad- Recipe by coolinarika.com -
Fine seafood can be enjoyed all year round. But the festive season is a great time to experiment, so why not try combining a nice filet of sole with prawns, marinated raisins, pine nuts and spices – all served with Belgian endive, sliced cucumber and quality Parmesan cheese.
- Coat the fish with plain flour and fry the filets in hot oil. Transfer to paper towels to drain. Heat the olive oil in a skillet and add the sliced onion, pre-soaked and drained raisins, pine nuts, one teaspoon of Vegeta, and the bay leaf. Stir-fry briefly before adding vinegar and water, then season with salt and pepper and sauté until done.
- Boil the prawns and remove the shells.
- Add the prawns to the fried fish filets and top with the sautéed marinade. Transfer to the fridge and allow to cool for a couple of hours.
- Place one leaf of Belgian endive on each serving plate, then arrange the filet of sole, prawns and sliced cucumber on top, and drizzle with the marinade. Garnish with a wedge of lemon and Parmesan cheese shavings.
Chef's tip: Any type of prawn or shrimp will work fine. Simply boil in water (sea water if available) until pink. Small prawns will need 1-2 minutes; large prawns will need about 5 minutes.
Little secret: Prawns are packed with nutrients that help maintain healthy bones and joints.
|Energy||557 kcal / 2.328 kJ|
|Per 100 g of product||Source: Podravka d.d.|