Salpicon

Name: Salpicon
Cook time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 bay leaf; 150ml dry sherry; 1 garlic clove, peeled; 250g skinless blue eye trevalla, cut into 2.5cm chunks; 200g cleaned squid hoods, cut into 2.5cm pieces; 100g scallops, trimmed; 250g raw prawns peeled and deveined, tails intact; 500g mussels, scrubbed, beards removed; 4 ripe tomatoes, peeled, seeded, chopped; 1 green capsicum, seeded, cut into 5mm dice; 1 large Lebanese cucumber, roughly peeled, halved lengthways, seeded and cut into 1cm chunks; 1 small red onion, finely chopped; 3 tbsp parsley, roughly chopped; 100ml extra virgin olive oil; 100ml chardonnay vinegar; 1 tsp ground white pepper; 1 tsp sea salt flakes

Frank Camorra

February 11, 2013

Time:< 30 minsServes:4

Poaching is a fantastic way to cook. It's healthier than frying, and poached food stays close to its natural flavour. The poaching liquid can also be boosted with citrus, aromatic vegetables, herbs and wine. This cold salad of poached seafood and summer vegetables is perfect for a warm summer night. Enjoy it with a chilled Manzanilla sherry or cold pale ale beer.

Ingredients

1 bay leaf
150ml dry sherry
1 garlic clove, peeled
250g skinless blue eye trevalla, cut into 2.5cm chunks
200g cleaned squid hoods, cut into 2.5cm pieces
100g scallops, trimmed
250g raw prawns peeled and deveined, tails intact
500g mussels, scrubbed, beards removed
4 ripe tomatoes, peeled, seeded, chopped
1 green capsicum, seeded, cut into 5mm dice
1 large Lebanese cucumber, roughly peeled, halved lengthways, seeded and cut into 1cm chunks
1 small red onion, finely chopped
3 tbsp parsley, roughly chopped
100ml extra virgin olive oil
100ml chardonnay vinegar
1 tsp ground white pepper
1 tsp sea salt flakes

Method

Add 1 litre water, bay leaf, 100 millilitres sherry and garlic to a saucepan and bring to the boil.
Add fish, poach for 6 minutes, and remove. Add squid, poach for 2-3 minutes and remove, then poach the scallops and prawns separately for 1 1/2 minutes each.
Cool cooked seafood.
Place mussels and remaining sherry in a large frypan until sherry boils. Cover pan and cook, shaking for 3-4 minutes or until mussels open.
Pour mussels into a colander set over a bowl, reserving 100 millilitres of cooking liquid. When cool, remove mussels from shells.
Combine tomatoes, capsicum, cucumber, onion and parsley in a large bowl. Add mussel liquid, oil, vinegar, pepper and salt and mix well. Add seafood and gently toss again. Chill.

The best recipes from Australia's leading chefs straight to your inbox.