Seafood Cocktail
⏳ Time
35 minutes
🥕 Ingredients
21
🍽️ Servings
6
Description
Seafood cocktail
Ingredients
- Sole fillets - 28.2 oz
- Scallops - 8 pieces
- King Prawns - 8 pieces
- Baku Tomatoes - 2 pieces
- Garlic - 1 clove
- Cashew - 5.6 oz
- Quail Egg - 8 pieces
- Lime - 1 piece
- Cheese sticks - 16 pieces
- Mayonnaise - 1.9 oz
- Apple Cider Vinegar - 5 fl oz
- Olive Oil - 0 fl oz
- Fish Oil - 1 qt
- Butter - 0.7 oz
- Vegetable Oil - ½ l
- Iceberg Lettuce - 5.6 oz
- Peanut Sprouts - 0.9 oz
- Thyme - 4 stalks
- Paprika - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Score the tomatoes with an X, plunge them into boiling water for a minute, and then immediately transfer them to an ice bath — this will make it easy to remove the skins. Cut them into quarters, remove the cores, and spread the petals on a baking sheet. Top with thyme, slices of garlic, a drizzle of olive oil, and salt — then place in an oven preheated to 356°F for five minutes. These will be confit tomatoes.
Step 2
Heat frying oil in a deep saucepan; the amount depends on the size of the pot, just enough to completely submerge the cashews. Place the cashews in a metal frying sieve and hold them in the hot oil until they turn golden brown. Spread the nuts on paper towels to drain any excess oil.
Step 3
Boil the quail eggs. Cut approximately equal amounts of salmon, sea bass, and halibut fillets into cubes with sides about one centimeter. If there are gray fatty streaks remaining on the fillets, they should be trimmed off to avoid adding excess fat to the dish.
Step 4
Place a plate on ice — cold dishes are needed. Bring the fish stock to a boil. Place the pieces of fillet in a large slotted spoon or sieve and immerse them in the boiling stock — this makes it easier and quicker to remove the fish: it cooks for half a minute, after which it should be immediately placed on the cold plate. In the same stock, add the shrimp for a minute.
Step 5
If the scallops are large enough, cut them in half lengthwise. Place them on a hot skillet with olive oil, add a piece of butter, and sauté the scallops until they are golden brown. It's important not to salt them before placing them in the skillet, otherwise, the scallops will become tough like rubber.
Step 6
Transfer the roasted cashews to a blender. Add mayonnaise, vinegar, and lime juice, and blend until smooth. Taste and, if necessary, add salt and possibly more lime juice. Mix the resulting sauce with pieces of fish fillet.
Step 7
Slice the tender parts of the iceberg lettuce into the thinnest long strips. Divide this green heap into portions and place them in cocktail glasses, then top the lettuce base with fish in a walnut sauce. Add one or two pieces of scallops.
Step 8
Place a boiled shrimp on the edge of the glass, with a confit tomato hanging down like a red flag beside it. On the pyramid of fish and scallops, lay a wreath of watercress sprouts. Dip a quail egg in paprika and place it at the base of the fish pyramid, red side up. Stick cheese sticks into all of this like arrows.
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