Seafood and Fish Salad with Vinaigrette
Ensalada de Mariscos y Pescado con Vinagreta
Ingrediënten
- 1 small 1- to 1½-pound live lobster
- 1 pound large shrimp
- 1 pound monkfish
- ½ cup extra-virgin olive oil
- ¼ cup vinegar
- Kosher or sea salt
- Freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2 medium scallions finely chopped
- 6 small cornichon pickles finely chopped
- 1 pimiento jarred piquillo pepper, finely chopped
- 1 large hard-boiled egg finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructies
- Bring a large pot of salted water to a boil over high heat.
- Add the live lobster upside-down and head first.
- Cover and cook until the shell is red, approximately 12 to 15 minutes.
- Drain and let the lobster cool.
- In a separate pot, briefly boil the shrimp and monkfish in salted water until the shrimp has just turned pink, and the fish is just cooked through.
- Remove the shells from the shellfish and cut both the shellfish and fish into ¾-inch pieces.
- Prepare the vinaigrette: In a large bowl, whisk together extra-virgin olive oil, vinegar, Dijon mustard, salt, and pepper.
- Stir in the finely chopped scallions, pickles, pimiento, hard-boiled egg, and parsley.
- Add the cut shellfish and fish to the vinaigrette and stir to coat evenly.
- Cover the bowl and let the mixture marinate in the refrigerator overnight.
- Serve the Seafood and Fish Salad with Vinaigrette cold as a delightful tapa or as a refreshing first course.
- Enjoy the flavors of the sea!
Notes / Tips / Wine Advice:
Wine Pairing:
This dish pairs well with a crisp and acidic Albariño or a dry Riesling. Alternatively, a light-bodied rosé would complement the flavors nicely.Nutritional Information
Calories: 350 kcal | Carbohydrates: 6 g | Protein: 30 g | Fat: 22 g
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