Today we want to offer you a simple and tasty floral recipe, quick to make and very colorful.
The recipe of thesalad seafood with edible flowers and parsley-based sauce It is especially suitable in summer, when you want to offer a light and at the same time very tasty single dish, for lunch or dinner, but it is also suitable in winter to be offered for example as an appetizer in a fish-based dinner, in a colorful, fragrant and very refined guise through the use of edible flowers.
Ingredients:
Fish: tuna, red mullet, sea bass, snapper, scorpion fish.
Shellfish: scampi and prawns.
Shells: mussels, cockles, sea truffles.
Molluscs: cuttlefish, squid and octopus.
Edible flowers: all you want
Oil, salt, garlic, parsley.
Preparation
- Open the seafood in a pan with oil and a clove of garlic;
- Sauté the previously scaled, cleaned and cut fish as desired with oil and a clove of garlic so that they are pink, but leave the red tuna in the center;
- Steam and then sauté the shellfish over high heat to add crunchiness;
- Sauté the scampi and prawns with oil and garlic, leaving half of them raw;
- Prepare the parsley sauce: blanch the parsley leaves to remove their bitterness by immersing them in boiling water and immediately placing them in ice three times in a row;
- Take the fish bones and prepare a stock by browning carrots, onions, celery and deglazing with white wine;
- Then cover with ice water and cook for half an hour. Add parsley leaves and strain the mixture until you obtain a green sauce.
Presentation of the dish
- Compose the dish according to an order of flavours, from the most delicate to the strongest, combining the edible flowers at will in order to create color contrasts;
- Pour the parsley sauce and emulsify with extra virgin olive oil.
A heartfelt thank you to I Capricci di Vieste www.ilcapricciodivieste.it for sharing this “floral recipe” with us
