6PR - Fairfax Radio Network

Seafood Salad

1 whole cooked western rock lobster, cut into pieces
1x100g piece of raw cuttlefish, cleaned
200g prawn raw cutlets
200g raw gold band snapper
100g Fremantle octopus, cut into pieces
100g raw Carnarvon scallops
1 baby fennel
4 ripe roma tomatoes, diced
100g baby cos lettuce leaves, torn into pieces
flat-leaf parsley, chopped finely
salt and pepper
Fini extra-virgin olive oil
2 lemons
2.5 litres of water
1 head of garlic
1 onion, diced
1 carrot, diced
1 stick of celery, diced

chardonnay vinegar

Place the water, vegetables, vinegar and salt and pepper into a roasting tray that can be placed on the stove top. Bring to a simmer.

Gently place the snapper, prawns, cuttlefish and scallops into the simmering water. After about 1 minute take out the scallops, prawns and cuttlefish and drizzle with lemon juice and extra-virgin olive oil. Two minutes later, take out the snapper and drizzle with oil and lemon juice. Season the seafood with salt and pepper.

Use your hands to break the scallops into about 3 pieces and the fish into bite-size pieces. Slice up the cuttlefish thinly.

Mix the seafood, including the octopus and lobster, with the cos lettuce and tomatoes. Use a mandolin to shave the baby fennel finely over the top of the salad.

Season to taste, drizzle with a little oil and top with parsley. Serve in a platter in the middle of the table.