Fruits de mare

  • For the vinaigrette
  • 250ml extra-virgin olive oil
  • 60ml red wine vinegar
  • 1 tsp Dijon mustard
  • 60ml lemon juice
  • 1 tbsp chopped tarragon leaves
  • For the aoli
  • 2 cloves garlic
  • 1 tbsp Dijon mustard
  • *2 egg yolks
  • 3 white anchovies
  • 1 teaspoon Calabrian chilli powder
  • 250ml extra-virgin olive oil
  • 1 tsp lemon zest
  • Sea salt and freshly cracked black pepper
  • For the fruits de mare
  • 30g celery
  • 30g fennel
  • 30g red onion
  • 8 medium prawns
  • 230g good lump crab
  • 115g scungilli
  • 170g calamari
  • 240ml buttermilk
  • 200g plain flour
  • 200g rice flour
  • Oil, for frying
  • Baby rocket, for garnish
1) In a large pot over high heat, boil 2 litres salted water. Fill a second pot with ice water; set aside. Whilst waiting for water to boil, mix 250ml olive oil, vinegar, 1 teaspoon mustard, lemon juice, and tarragon in a medium bowl. Set aside. In a separate bowl, finely dice celery, fennel and red onion. Set aside.

2) Toss prawns in boiling water. Turn off heat and let them steep for 3 minutes. Strain and immediately plunge into ice water to cool. Cut into 1-cm pieces.

3) Place crab, scungilli, and prawns in a large bowl and lightly toss with celery, fennel, and red onion. Cover with vinaigrette and toss. Season with salt and pepper. Refrigerate.

4) To make aioli, place garlic, 1 tablespoon mustard, egg yolks, anchovies and chili in food processor and pulse while slowly streaming in 250ml olive oil. When the mixture becomes thick and smooth, add lemon zest and 1 teaspoon black pepper. Salt, to taste, and refrigerate until ready to serve.

5) Slice calamari into 1-cm pieces and steep in buttermilk. Combine the 2 flours in a medium bowl. Add salt and pepper, to taste. In a large Dutch oven or heavy bottomed pot, heat oil to 190C. Lightly dredge the calamari through the flour. Shake off any excess and place immediately in fryer. Cook until crispy and golden brown. Remove from oil and let drain on a plate lined with paper towels.

Serve a rounded spoonful of salad in the centre of each plate. Scatter a few pieces of calamari over each scoop and top with a dollop of aioli. Garnish with rocket.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean eggs with intact shells, and avoid contact between the yolks or whites and the shell.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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