Seafood salad with strawberries

Seafood salad with strawberries

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This dish was an uncanny discovery, a match of unlikely ingredients that actually work really well together. A good extra virgin oil is important here; it unites the disparate flavours and gives the dish a lift. If you can’t get hold of this particular variety of seafood, simply make up your own recipe, using what you have available. Try crab meat, cuttlefish or even bream or bass fillets. Buy rope-grown mussels and diver-caught scallops, as conventional methods of gathering these shellfish can be harmful to the ocean floor.

Ingredients

Quantity Ingredient
1 quantity Raw strawberries with mint and black pepper
200ml white wine
1 onion, halved
2 bay leaves, (optional)
200g rope-grown mussels
200g cockles or clams
200g squid, prepared weight
4 diver-caught scallops with their roes, cleaned
2 tablespoons extra virgin olive oil
lemon wedges, to serve
little gem leaves, to serve

Method

  1. First make a poaching broth for the seafood. Pour 800 ml water into a large saucepan and add the wine, onion and bay leaves (if using). Bring to the boil, salting to taste, then reduce to a gentle simmer.
  2. Meanwhile prepare the seafood, keeping each type separate as they will be cooked individually. Clean the mussels and remove their beards (the tassley bit of seaweed). Give the cockles or clams a quick clean. If any of the shellfish are open at this point, throw them away. Cut the squid into thin rings at the pointed end and into 3 cm-long strips where the body gets wider.
  3. Cook the mussels in the broth for one to two minutes until they open. Remove with a slotted spoon and put in a bowl. Return the broth to the boil and add the cockles or clams, cook for one or two minutes, then remove and reserve with the mussels. Return the broth to the boil and cook the squid, scallops and their roes for 30 seconds, then remove. Set the broth aside, to serve after the salad.
  4. Pick the mussels out of their shells, discarding any that have not opened. Pick the cockles. Halve the scallops. Mix all the seafood together with the strawberries, dress with the extra virgin oil and serve on the leaves with lemon wedges. Serve the broth afterwards, as a cleansing soup.

Storage

  • This salad is best eaten fresh, but the cooked seafood and the broth will keep for three or four days in a sealed container in the fridge. Return the seafood to room temperature to serve. Reheat the broth to boiling point before using.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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