Warm Seafood Salad

Name: Warm Seafood Salad
Ingredients: 8 scallops, simmered for 2 or 3 minutes in the strained mussel juice; 8 oysters, simmered with the scallops for the last 1½ minutes; 2½ fl oz (60 ml) double cream; 8 scallops, simmered for 2 or 3 minutes in the strained mussel juice; 7 oz (200 g) cooked, cold carrots, cut into thin julienne strips; 7 oz (200 g) cooked, cold baby turnips, cut into thin julienne strips; 20 freshly cooked prawns or langoustines; 20 freshly cooked prawns or langoustines; 40 mussels, cooked à la marinière and removed from shells (retain the liquid); 40 mussels, cooked à la marinière and removed from shells (retain the liquid); Salt and pepper; Salt and pepper; 40 mussels, cooked à la marinière and removed from shells (retain the liquid); Juice of 1 lemon; 1 tablespoon chopped parsley and chervil, mixed; 14 oz (400 g) whole, fine green beans, cooked and cold; 4 puff pastry shapes; 1 tablespoon chopped parsley and chervil, mixed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

40 mussels, cooked à la marinière and removed from shells (retain the liquid)
Juice of 1

Pescatarian

Method

Take just over ¼ pint (150 ml) of the liquid in which you have cooked the mussels. Strain and add the lemon juice, salt, pepper and cream and bring to the boil. Add the prawns, oysters, scallops and mussels and simmer for 2 or 3 minutes, until they have warmed up again.

Arrange the vegetables attractively on white plates. Add the warmed fish mixture and garnish with the chopped parsley