Voula
New Greek Cook
Posts: 20
|
 |
« on: October 30, 2008, 11:46:08 AM » |
|
Psarosalata
Lobster, scallops, shrimp & calamari salad with shredded fennel & basil ladolemono
Yield: 1 order
1- 1/2 Lobster poached in Court bouillon
3 Slice Diver scallops thinly, marinated like ceviche in lemon juice & olive oil
2 Shrimp U-15 Poached & sliced in half lengthwise
3 Medium calamari tubes, grilled lightly & sliced thinly
1/2 Head of fennel shaved, core removed
1 Bu. Baby arugula
1/4 Red onion, sliced
1 endive leaves removed
1 Bu. Fennel greens
Basil Ladelemono:
3 Bu Basil
1 Bu. Parsley
1 Peeled Garlic Clove, finely chopped
1 Qt Olive oil
1/2 Tbl Red pepper flakes
Lemon juice
Procedure:
Place 1/2 of olive oil in blender with garlic & pepper flakes. Add half of herbs at a time puree on high. Add other half of herbs and puree. Season.
Garnish:
Lobster Roe dry & pulverized
For Plate:
Toss all ingredients for salads together add 2 tbl. Lemon juice & 1/4C basil puree. Check seasoning.
Place salad in center of bowl remove 3 leaves of endive and place them in the center of the salad. Sprinkle with lobster roe.
|
