Seafood Salad with Cooked Lemon and Coriander

Name: Seafood Salad with Cooked Lemon and Coriander
Ingredients: 3 tablespoons olive oil; 2 bay leaves; 1 tablespoon fennel seeds; 400 g/14 oz piece of halibut or similar cut into slices 2cm/¾-inch thick; 1 lemon; 8 fresh scallops; a handful of coriander leaves; salt and freshly ground black pepper; salt and freshly ground black pepper; 8 small cleaned squid, cut into rings 2cm/¾-inch thick, tentacles detached; 8 small cleaned squid, cut into rings 2cm/¾-inch thick, tentacles detached; 8 small cleaned squid, cut into rings 2cm/¾-inch thick, tentacles detached; 4 large raw tiger prawns, peeled, de-veined and decapitated

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This version of a seafood salad is best served on top of thinly sliced raw fennel, or bruschetta rubbed with a little garlic and drizzled with olive oil. Use any combination of scallops, prawns, squid or a firm, white fish – whatever looks best at the fishmonger’s.

Ingredients

1 lemon
3 tablespoons olive oil
2 bay leaves

Fish course
Lunch
Gluten-free
Pescatarian

Method

Put the lemon in a pan with water to cover and boil for half an hour or until soft. When it has cooled, cut it up into small pieces, discarding the pips, and place in a large serving bowl – be sure not to lose any of the zesty juice. Add the olive oil and some freshly ground black pepper.

Steam all the seafood, one sort at a time, either in a steamer or in a colander with a lid, set ove