adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Genovese seafood and vegetable salad
Genovese seafood and vegetable salad
0 Likes
Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Impress your guests this holiday season with a delightful Italian seafood salad.
Ingredients:
  • 350g chat potatoes, washed, halved
  • 1 bunch baby (Dutch) carrots, peeled, trimmed
  • 350g green beans, trimmed
  • 36.40 gm extra virgin olive oil
  • 1 onion, quartered
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 lemon, thinly sliced
  • 800g blue-eye trevalla fillets, pin-boned, skinned, cut into 5cm pieces
  • 800g medium green prawns, peeled with tails intact, cleaned
  • 18 black mussels, scrubbed, bearded
  • 1/2 loaf rustic-style Italian bread, cut into 5mm-thick slices, toasted
  • 50g small black olives
  • 2 hard-boiled eggs, peeled, torn
  • 80g rustic-style Italian bread, crust removed
  • 80ml (1/3 cup) red wine vinegar
  • 2 hard-boiled eggs, peeled
  • 1 clove garlic, finely chopped
  • 40.00 ml baby capers
  • 4 anchovy fillets
  • 6 Sicilian green olives, pitted
  • 375.00 ml firmly packed flat-leaf parsley
  • 50g (1/3 cup) pine nuts, roasted
  • 125ml (1/2 cup) extra virgin olive oil
Instructions:
  • For salsa verde, tear bread into small pieces in a food processor, then drizzle with vinegar. Next, separate yolks from hard-boiled eggs, discard whites, and add the yolks to the processor along with the remaining ingredients and a large pinch of salt. Blend into a paste. Transfer to a bowl, cover, and set aside. Yield: 1 1/2 cups.
  • Cook potatoes in boiling salted water until tender. Drain. Cook carrots until tender, then refresh in iced water. Cook beans until tender, then refresh with carrots in iced water. Combine cooked vegetables with oil in a bowl. Season with salt and pepper, then toss to combine.
  • Enhance the flavors by combining onion, bay leaf, peppercorns, lemon, and 2L water in a deep frying pan. Bring to a gentle simmer over medium heat. Gently poach the fish for 5 minutes until tender. Lift the fish using a slotted spoon onto a tray. Intensify the broth by cooking prawns for 2 minutes until they turn red. Transfer the prawns to the tray. Lastly, steam the mussels for 2 minutes until they open. Use a slotted spoon to move the mussels to the tray. Strain and discard the aromatic cooking liquid.
  • Start by arranging a bed of crispy toasted bread on a serving platter, generously slathered with zesty salsa verde. Layer on a vibrant mix of fresh vegetables and drizzle with an extra touch of salsa. Next, pile on succulent seafood and crown it all with a dollop of salsa. To complete, sprinkle with savory olives and present with a side of delicately torn hard-boiled eggs. Enjoy!

Similar Recipes