SEAFOOD SALAD WITH BARENA HERBS
Barena herbs (glasswort and sea fennel)
Valbona Pickled Gherkins
Valbona Mixed Pickles
Mixed fresh fish for frying (Pilgrim scallops and sand smelt)
Mussels and razor shells
Scampi and Scallops
· For the seafood salad: clean and wash each type of fish, then cook the mussels in a pan for 5 minutes with a little oil and dry white wine. When cooked, shell them and let them cool in their cooking water. Separately, on a hotplate, gently brown the scampi and scallops and open the razor shells, keeping them all warm.
Boil the glasswort in boiling water and select the youngest tips of the sea fennel. The edible flowers, instead, must be delicately washed and left to dry on kitchen paper.
· Flour the Pilgrim scallops and sand smelts, then begin to fry them in peanut oil and olive oil at 180°C, drain when crisp and dry on kitchen paper.
· Drain the gherkins and the mixed pickles and start to arrange them on the plate, creating a bed of Barena herbs and decorating with the mixed pickles and gherkins, alternating with different colours. Then add the various types of fish and garnish with the edible flowers.