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
Mignonette
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.
