Name: Seafood salad with grapes and lemon cream sauce
Yield: 0 serving
Cuisine: Boil
Ingredients: 500.00 ml stock fish; 500.00 g calamari; 100.00 ml wine semi-sweet white; 30.00 ml lemon juice; salt and freshly ground black pepper; 125.00 ml cream; 5.00 ml lemon zest only; watercress or baby spinach, to garnish; 400.00 g shrimps (in brine), drained; 250.00 g grapes or green melo, sliced; 75.00 g nuts coarsely chopped

Recipe Disclaimer

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Ingredients (11)

500.00 ml	stock — fish
500.00 g	calamari
100.00 ml	wine — semi-sweet white
30.00 ml	lemon juice

beurre manié

	salt and freshly ground black pepper
125.00 ml	cream
5.00 ml	lemon — zest only
	watercress — or baby spinach, to garnish
400.00 g	shrimps — (in brine), drained
250.00 g	grapes — or green melo, sliced
75.00 g	nuts — coarsely chopped

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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.