Warm Seafood Salad (Salade Aux Fruits De Mer Chaude) Recipe



Warm Seafood Salad (Salade Aux Fruits De Mer Chaude) Recipes

Ingredients :

450g (1 lb) mussels

450g (1 lb) prawns in their shells

225g (8 oz) cod fillet

600ml (1 pint) court Bouillon

 

Dressing -

45ml (3 tbsp) olive oil

15ml (1 tbsp) tarragon vinegar

5ml (1 tsp) coarse ground mustard

10ml (2 tsp) chopped fresh tarragon

salt and freshly milled black pepper

1 curly endive, shredded

Method :

Wash and scrub the mussels well, discarding any that are open, and remove the beards. Put into a large saucepan with the prawns and cod.

Add the court bouillon, cover and cook for about 10 minutes or until the mussel shells open. Carefully strain off the liquid. Take the mussels out of their shells, skin and flake the cod, and peel the prawns.

Return the fish to the saucepan to keep warm. While the fish is cooking, mix together all the dressing ingredients. Have ready four serving plates with a little endive on each.

Carefully toss the warm fish in the dressing. Pile a little of the mixture on to each plate. Serve immediately.

Serves 4

Tarragon is used to flavor the dressing for this seafood salad starter.


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