Seafood salad with grapes and lemon cream sauce


Ingredients 12
Servings 0
Time

Ingredients

  • 500
    ml
    well-flavored fish stock
  • 500
    g
    calamari, cleaned
  • 100
    ml
    semi-sweet white wine
  • 30
    ml
    lemon juice
  • 30
    g
    beurre manié
  • salt and freshly ground pepper
  • 125
    ml
    cream
  • 5
    ml
    grated lemon rind
  • watercress or shredded lettuce or baby spinach leaves for garnish
  • 400
    g
    shrimps in brine, drained
  • 250
    g
    grapes or green melon or sliced and chilled kiwi fruit
  • 75
    g
    coarsely chopped nuts
 

Method

 
Cook the calamari rings (cut into 6 mm wide slices) in the stock for 3 to 5 minutes or until they turn opaque. Be careful not to overcook or they will toughen. Remove the calamari from the stock with a slotted spoon and leave to cool. Add the wine and lemon juice to the stock and reduce by half. Thicken the boiling stock very slightly by adding the beurre manie. Remove the sauce from the heat, strain and chill. When cold, season to taste. Whip the cream lightly and stir into the sauce with the lemon rind. Cover and chill while you arrange the platter. Make a bed of your chosen garnish and arrange the calamari, shrimps, grapes and nuts on the greens. Cover with plastic wrap and chill. Serve with the lemon sauce.
 

Read more on: fish/seafood
 

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