- Quail eggs20 Piece(s)
- Seafood cocktail500 Gram(s)mussels, cockles, clams, calamari, shrimps
- Olive oilAs needed
- Espelette pepperAs needed
- Curly salad1 Pouch(s)
- Peas300 Gram(s)
This recipe of the seafood salad is an international tradition for coastal countries, i’s a simple, delicious and rich meal with a mixture of vegetables and seafood taste that will blow your palates . Follow our steps to cook it on the right way .
Cooking the frozen seafood
In a pan with non-stick coating, heat 5 cl of oil oil over high heat. Add the frozen seafood and brown them for a few minutes until the cooking water has completely evaporated. Season with fine salt and Espelette pepper.
If you prefer fresh shellfish, open them over high heat in a saucepan like mussels , without adding white wine. These will spit out their cooking water, which you can use to wet an accompanying pilaf rice .
Preparation of peas and quail eggs
In a saucepan, boil salted water. Cook the frozen peas for 5 minutes from the boil. At the end of cooking, refresh and drain them well. Then cook the quail eggs for about 3 minutes. Refresh at the end of cooking and peel.
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Dressing and serving our seafood salad
Combine the curly and peas in a container. Then add the cooled seafood and the hard and cold quail eggs.
Season with homemade vinaigrette, salt, pepper. Gently mix and dress on a plate.
If you like your salads cooked and served with sauce , remember to not pour the sauce until the last minute !!
You can add other seafood if you like too.