Poached Seafood Salad
Serves:  6
Average: 4 (1 vote)
Difficulty:
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Saved:
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Recipe by: Dominique Rizzo
This is a delicious healthy summer or spring salad that can be enjoyed on the day that its made or even better the next day when all of the wonderful flavours of the salad have had chance to marinate. Serve this as an entree or as a main meal for a light lunch with rice, couscous or pasta.
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Poached Seafood Salad
Ingredients:
Poached Seafood Salad
Method:
Poached Seafood Salad
  1. Place the water, wine, pepper corns, bay leaf, garlic and parsley into a frypan large enough to hold the fish fillets, bring the water to a boil over a moderate flame and then lower to a simmer and simmer for 15 minutes
  2. Lower the heat further until just rolling over and slide in the fish fillets. Poach for 6-8 minutes until the fish easily flakes apart. Remove the fish and set aside to cool
  3. Prepare the salad by slicing the blanched tomato into quarters and then into thin slices, place the tomato into a serving bowl or platter. Add in the halved cherry tomatoes, the sliced celery, onion, capers, torn basil and roughly chopped parsley
  4. In a separate bowl combine the chili flakes with the olive oil, lemon juice, lemon slices and season well with salt and pepper. Pour the dressing over the salad, flake in the poached cooled fish and toss gently to cover with the dressing
  5. Garnish with the cooked prawns and serve
Tips & Hints:
  • Serves 4-6 people
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