Salade de fruits de mer sublime

Ingrédients

• Prawn Remoulade
• (Remoulade is a popular French mayonnaise-based sauce, similar to an aioli or tartare sauce.)
• 80 g celeriac grated or julienned
• 1 tsp (5 ml) fresh lemon juice
• 1 C (250 ml) mayonnaise
• 2 Tbsp (30 ml) sour cream
• 1 Tbsp (15 ml) Dijon mustard
• 1 Tbsp (15 ml) horseradish sauce
• 2 Tbsp (30 ml) parsley, chopped
• 2 Tbsp (30 ml) onion, very finely chopped
• 1 tsp (5 ml) chopped chives
• 1 egg, boiled and finely grated
• 2 tsp (5 ml) capers
• 2 Tbsp (30 ml) chopped gherkins
• 1 anchovy, minced
• 1 tsp (5 ml) Tabasco®
• salt and pepper to taste
• 300 g prawns or shrimp, cooked and chopped
• (Ceviche refers to dishes which are cured with liquid – most often this is raw fish, cured in zesty citrus juices, such as lemon or lime, and flavoured with spices and chilli.)
• 250 ml lime juice
• 15 g salt
• 1 small onion, cut into brunoise
• 3 garlic cloves finely grated
• 2 – 3 red chillies, deseeded and finely chopped
• pinch of lime zest
• 1 tsp (5 ml) fresh coriander, chopped
• 12 opened oysters
• 6 very thin slices salmon
• 100 ml ceviche liquid
• 200 g fresh tuna, cubed (1 cm x 1 cm)
• 12 lightly poached mussels
• 200 g hot-smoked smoked dusky kabeljou, flaked or broken into 12 pieces
• 100 g lemon-cured kabeljou, thinly sliced
• 12 tiger prawns poached, shell removed
• 12 pieces dune spinach*
• 50 g seaweed, fresh
• 50 g mustard leaves
• 2 baby radishes, finely sliced
• 50 g pickled fennel
• quenelle of prawn remoulade
• 30 salmon roe
• 50 ml aioli (mayonnaise)
• drizzle of olive oil and wedges of fresh lemon to serve
• *Foodie Fact: Dune spinach is a succulent-like shrub indigenous to South Africa and found along the coast from Nambia to the Eastern Cape. The leaves are salty and add flavour to dishes raw or cooked. These plants are important stabilisers in these delicate eco-systems, so should be picked responsibly and not from reserve areas.

Préparation

1. 1

   --- Prawn Remoulade ---

2. 2

   Grate the celeriac and season with salt, pepper and fresh lemon juice.

3. 3

   Mix all the other ingredients together and adjust seasoning to taste.

4. 4

   --- Ceviche Curing Liquid ---

5. 5

   Combine all the ingredients and allow to stand for 10 minutes and then strain.

6. 6

   --- Seafood Salad ---

7. 7

   Pour the ceviche liquid over oysters and the salmon; leave for 5 minutes and then remove.

8. 8

   Season the tuna with salt and pepper and set aside.

9. 9

   Start arranging all of the prepared seafood on serving plates in a circular arrangement. Place all of the seaweed and dressed leaves in-between the seafood as delicately as possible. Place a quenelle of prawn remoulade on each plate. Garnish with dollops of aioli and slices of baby radishes.

10. 10

    Dress with a little olive oil and a squeeze of lemon and serve.