So simple to make, but your guests will certainly be impressed with your presentation skills. The blushing beauty that is Koelenbosch Pinotage Rosé MCC. A perfect complement to a Seafood Salad.
WHAT YOU NEED FOR 4 SERVINGS:
Salad:
- 1 Pack baby leaf salad mix
- 2 Avocados, halved and shaped into roses
Vinaigrette:
- 4 Tbsp orange juice
- 1 Tbsp honey
- 1 Tsp Dijon mustard
- 4 Tbsp olive oil
- 2 Tbsp white wine / white balsamic vinegar
- 1 Clove garlic, pressed
- 1 Tbsp fresh herbs, chopped
- Salt and black pepper
Seafood:
- 2 Cups seafood stock
- 1 Lemon, quartered
- 2 Bay leaves
- 1 Tsp black peppercorns
- 8 Half shell mussels
- 8 Prawns
- 1 Hake fillet
- 1 Egg, whisked
- 1/2 Cup flour
- Seafood seasoning
- Oil for deep frying
- 1 Whole squid, cleaned
WHAT TO DO:
- Place the seafood stock into a small saucepan together with the lemon, bay leaves and black peppercorns. Bring to a boil, then reduce heat to medium and simmer for about 5 minutes. Add the mussels and prawns and poach for 5 minutes. Remove from heat, remove mussels and prawns from stock and set aside.
- Cut the hake fillet into bite sized pieces. Season the flour (don’t be shy). Dip the fish into the egg and then into the flour. Deep fry in very hot oil for about 3 minutes. Set aside.
- Cut the squid down the centre so it opens out flat. Score the inside surface in a crisscross pattern, then cut into 8 equal pieces. Season with seafood seasoning and flash fry in just a little oil, over high heat, for 1 to 2 minutes. Set aside.
- Combine all the ingredients for the vinaigrette and mix well. Cover the salad leaves with vinaigrette and toss.
