Salade de poisson et fruits de mer

Salade de poisson et fruits de mer
Seafood salad

Ingredients for 10 guests  

• 1 small onion
• 500g Kingklip fillet
• 250g shrimps shelled
• 250g cherry tomatoes
• 250g crab shelled
• 3 or 4 baby gem lettuce
• 3 bay leaves
• 3 or 4 cloves
• 500ml canola oil
• 250ml Italian extra virgin unfiltered olive oil
• 1 egg yolk
• 1 lemon
• 1 garlic clove
• 1 teaspoon Dijon mustard

Directions 

1. Wash the fish and pat dry, remove any bones or shells
2. Slice the shellfish into smallish pieces
3. Cut the kingklip into a couple of large pieces so that it fits in the pan
4. Peel and finely slice the onion
5. Squeeze the juice of the lemon into a small jug
6. Pour the two oils into a jug
7. Wash the lettuce leaves, pat dry and keep in the fridge
8. Crush the garlic clove
9. In a large heavy based frying pan, gently fry the onion in some canola oil
10. Add the kingklip and cook for a couple of minutes on either side
11. Add the shrimps, crabmeat and cherry tomatoes and cook for a couple of minutes
12. Add the bay leaves and cloves and enough water to lightly simmer the fish
13. Cover pot with a lid and simmer gently for about 15minutes then leave to cool
14. Make the mayonnaise with an egg yolk at room temperature (it won’t thicken if egg yolk is cold)
15. Place the egg yolk and teaspoon of Dijon mustard in a bowl and whisk together until blended
16. Very slowly add the oil, drop by drop into the egg and mustard mixture, whisking (or stirring with a fork) all the time, until the mixture émulsifies (thickens), once it has thickened you can add the oil a bit faster, blending all the time, so that the mixture remains thick, until you have added half the oil
17. Whisk in some of the lemon juice to loosen the mixture, then continue with whisking in the rest of the oil. If the mixture is too thick, you can again add some lemon juice to thin the sauce a bit
18. Drain the fish stock from the cooled crabmeat, shrimps, tomatoes and fish. ( You could use the fish stock for another dish)
19. Place the crabmeat, shrimps and tomatoes in a bowl add about half the mayonnaise and mix in, until they are lightly covered with mayonnaise. Keep cool.
20. Slice the kingklip in finger width strips
21. Place rest of the mayo in a bowl and add the crushed garlic, stir in well, cover and leave in the fridge.
22. Just before serving layer the lettuce leaves across a large serving plate
23. .Pile the crabmeat, shrimps and tomatoes across the lettuce leaves, layer the kingklip strips across the seafood
24. Serve the garlic mayonnaise in a bowl alongside the dish, accompany with a potato salad

Pair with a glass of Cotes de Rhone Rose made by E,Guigal available at the French Market shop in Cape Town or order online.

Bon Appetit!