SEAFOOD EATFOOD

Looking over the last few entries on here I realise what a sweet tooth I am, but hey…I can do the other stuff, so check this out! There were no complaints when this showed up at lunch time on Friday. I re-served it completely cold on Saturday without the oohhs and ahhs, so I suggest you serve it the day of preparation.
This can look rather stunning on a buffet table. Choose a beautiful platter and then play like a food stylist until you are happy! It not only tastes divine, but looks so beautiful with the green of the dressing, pink of the prawns, red salmon, and yellow lemon wedges…so perfect! Oh the poetry of it all!

Spicy Seafood Salad

NEED:

500g Tasmanian salmon fillet, cubed
300g prawns, tails intact
300g white fish fillet of choice, cubed
1.5L boiling water

100g scallops, roe on
½ red onion, thinly sliced
100g fresh baby spinach or salad greens of choice

1 batch Citrus Dressing (see below)

A few herb sprigs reserved from dressing ingredients for garnish
Lemon or Lime wedges to serve

DO:

Place all seafood except scallops into Varoma dish and set aside.

Add water to Thermomix bowl and set Varoma into position. Cook seafood for 15 minutes at Varoma temperature on speed 3.
Stir scallops gently through cooked seafood and set aside. The residual heat of the seafood will cook the scallops perfectly.

Prepare dressing.

Arrange red onion and salad leaves on large platter. Top with warm seafood, dressing and garnish with herbs.

Citrus Dressing Ingredients

Generous handful coriander leaves

50g EVOO (Extra Virgin Olive Oil)

1 green chilli, halved

2 tbsp sweet chilli sauce

75g fish sauce

Zest and juice of 2 oranges

Zest and juice of 2 lemons

4 spring onions roughly chopped

1tbsp rice wine vinegar

Sea salt and raw sugar to taste

DO:

Make dressing by placing all ingredients into Thermomix bowl and blending for 10 seconds on speed 6 until just combined. (Don’t over mix or you will get an emulsion rather than a dressing.)

Serve with Green Rice.