Name: Mixed grilled seafood salad with lemon mignonette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 - 6
Ingredients: 500 gm kipfler potatoes, scrubbed; 60 ml (¼ cup) extra-virgin olive oil; 1 tsp finely grated lemon zest; 2 garlic cloves, crushed; 6 squid (150gm each), cleaned, tentacles reserved; 12 green Australian wild prawns, peeled, tails intact; 6 scampi (90gm each), halved; 2 cups loosely packed watercress; 1 cup inner pale celery leaves; ½ cup chervil leaves; 50 gm salmon roe, to serve; lemon wedges, to serve; Mignonette; 2 golden shallots, finely chopped; 1 tsp finely grated lemon rind; 80 ml (1/3 cup) red wine vinegar; pinch of white pepper

This is a nice alternative to the popular Christmas seafood platter. “If using frozen scampi, thaw in a 4 per cent saltwater ice-slurry brine for 15 minutes to ensure the integrity and quality is maximised,” says Susman.

Ingredients

500 gm kipfler potatoes, scrubbed

60 ml (¼ cup) extra-virgin olive oil

1 tsp finely grated lemon zest

2 garlic cloves, crushed

6 squid (150gm each), cleaned, tentacles reserved

12 green Australian wild prawns, peeled, tails intact

6 scampi (90gm each), halved

2 cups loosely packed watercress

1 cup inner pale celery leaves

½ cup chervil leaves

50 gm salmon roe, to serve

lemon wedges, to serve

Mignonette

2 golden shallots, finely chopped

1 tsp finely grated lemon rind

80 ml (1/3 cup) red wine vinegar

pinch of white pepper

Method

1.Place potatoes in a saucepan of cold salted water over medium-high heat. Bring to the boil and cook until tender (8-10 minutes). Drain and refresh in cold water. Using a small knife, peel and discard skin and set potatoes aside.

2.Meanwhile, combine oil, lemon zest and garlic in a large bowl and season to taste. Add squid, prawns and scampi to the flavoured oil; toss to combine and set aside to marinate (5 minutes).

3.Heat a lightly greased chargrill pan to high. Add squid and prawns and cook, turning, until charred (2-3 minutes). Remove and set aside. Add scampi to chargrill, cut-side down, and cook, turning occasionally until meat is just cooked through and shell has changed colour (4-6 minutes). Set aside.

4.For mignonette, combine ingredients in a bowl and whisk to combine.

5.Combine watercress, celery leaves and chervil in a large bowl. Thinly slice potatoes, add to salad leaves and spoon over half of the mignonette dressing; gently toss to combine.

6.Slice squid on an angle and serve on top of salad, along with prawns and scampi. Serve with salmon roe, extra mignonette and lemon wedges.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Olivia Blackmore

Ingredients

Method

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