Poached Seafood Salad

Recipe By:

Dominique Rizzo

Serves:

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.

Poached Seafood Salad

Ingredients

600g firm white fish fillets such as coral trout, snapper, Dory or Perch
About 1.5lt of water
1/2 cup white wine
2 pepper corns
1 clove garlic
1 bay leaf
4 parsley sprigs
1 large tomato, blanched, peeled and seeded
200g cherry tomatoes, halved
1 stalk celery, thinly sliced
1/2 red onion, sliced thinly
1 tbsp salted capers, rinsed and roughly chopped
10 leaves of basil, torn
1/4 cup picked parsley leaves
Pinch chili flakes
1/4 cup 60ml extra virgin olive oil
1 tbsp lemon juice
1/2 lemon, peeled and thinly sliced into 1-2mm slices
Salt and pepper
4 large cooked prawns

Method

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
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
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
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
Garnish with the cooked prawns and serve

Tips & Hints

Serves 4-6 people