Frank Camorra
Frank Camorra's poached seafood salad aka salpicon.
Frank Camorra's poached seafood salad aka salpicon. Photo: Marina Oliphant

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.


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


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.