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Genoese Seafood And Vegetable Salad Platter

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Here's a lip smacking Genoese Seafood And Vegetable Salad Platter recipe that you must prepare for your upcoming party. It is the perfect choice for Main Dish and is completely delectable. Genoese Seafood And Vegetable Salad Platter is a must try for all seafood lovers. I bet your guests will be bowled over with this amazing recipe.
Ingredients
  Salsify 1⁄2 Pound (Black Colored)
  Cauliflower 1 Small
  Young tender globe artichoke hearts 4
  String beans 1⁄2 Pound
  Young carrots 5 Medium
  Celery 1 Bunch (100 gm) (Inner Stalks Only)
  Potatoes 2 Medium
  Beet 1 Medium, cooked
  Lemons 4
  White bread loaf 1 Large (3 Day Old)
  Garlic clove 1 Large
  Cooked jumbo shrimp 12 , unpeeled
  Crawfish/Lobster 2 1⁄2 Pound, cooked (1, Spiny / Clawed)
  Sea robin/Mullet 1 , cooked
  Fish stock 1 Quart
  Canned anchovy fillets 4 , drained
  Olive oil 1 Tablespoon
  Lemon juice 1 Tablespoon
  White bread slices 2
  Parsley bunch 1 Small
  Garlic 1 Clove (5 gm)
  Pine nuts 1⁄2 Cup (8 tbs)
  Pickled capers 1 Tablespoon
  Hard boiled egg yolks 2
  Black olives 6 Large, pitted
  Wine vinegar 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1 Trim and wash all the raw vegetables.
2 Divide the cauliflower into florets.
3 In a pan cook the cauliflower in salted water.
4 Remove the outer leaves from the artichokes, cut the hearts lengthwise into quarters.
5 Cook them in boiling water separately.
6 Boil the string beans.
7 In a large pan, boil the carrots, celery stalks, and the potatoes together until tender.
8 Drain the vegetables.
9 Cut the celery and salsify into small pieces.
10 Slice the potatoes thickly.
11 Slice the carrots.
12 Peel and slice the hot, cooked beet.
13 Place each vegetable in a separate serving dish.
14 Drizzle with a mixture of lemon juice, olive oil, and some salt.
15 Season with freshly ground pepper to taste.
16 Cut two thick, lengthwise slices from a 2-3 day old large white loaf and heat gently in the oven until very dry, hard, and crisp.
17 Cut a large garlic clove in half and rub the exposed surfaces over the bread slices.
18 In the bottom of a very wide, deep serving dish, place the bread.
19 Moisten with wine vinegar diluted with a little cold water and some salt.
20 Allow to soften for 2-3 hours.

MAKING
21 Peel the shrimp but leave the fan shaped flippers attached.
22 Remove the crawfish or lobster from its shell and cut into round slices about 1/4 in thick.
23 In a pan, poach the sea robin or mullet in fish stock.
24 Allow to cool in the cooking liquid.
25 Drain, and remove the bones.
26 Slice as neatly as possible.
27 Drain the oil from the anchovy fillets.
28 Keep the different types of seafood in separate bowls.
29 In a bowl, prepare a mixture of olive oil, some lemon juice, a little salt, and freshly ground white pepper to taste.
30 Dress the seafood with the prepared mixture.
31 For the sauce: cut the crusts off the prepared bread and squeeze out excess moisture.
32 Chop all the other ingredients listed for the sauce together very finely, including the moist bread.
33 Pass the mixture through a fine sieve into a bowl.
34 Stir in 5 1/2 cup vinegar.
35 Gradually beat in 1 cup olive oil and season to taste.
36 A couple of hours before assembling the salad, drizzle some olive oil over the 2 large rectangles of bread and moisten with a layer of the sauce.
37 Allow to stand.

FINALIZING
38 In a serving platter, layer using one type of vegetable after another and alternating vegetables with layers of sea robin or mullet, anchovies, and crawfish or lobster slices.
39 Cover each layer with a thin layer of the sauce.

SERVING
40 Decorate with the shrimp and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Gourmet
Servings: 
6

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