Seafood, Fennel and Lime Salad

This is a straight up Ottolenghi recipe that I’ve followed almost to the letter. More herbs more lime more prawns. But it’s *basically* to the letter. It’s not often I follow a recipe so closely, but it’s so reliant on fresh flavours that you really can’t go wrong. I cooked this for a friend recently and had to buy clean and prepare baby squid for the first time. Exciting stuff. I’ve adjusted it so it’s a starter that feeds 2. Oh! And before I go into a bit of a rant. Get proper big and raw tiger prawns. And by tiger prawns, I mean proper prawns, not pre cooked tiny little shrimps. There is a big difference between prawns and shrimp. The end.

Seafood, Fennel and Lime Salad:
1 small fennel bulb - thinly sliced
1/2 a small red onion - thinly sliced
Juice and zest of 1 lime
1 garlic clove - crushed
1 tbsp fresh dill - chopped
1 tbsp fresh flat leaf parsley - chopped
1 mild chilli - de-seeded and finely chopped
2 tbsp olive oil
6 tiger prawns, peeled and de-veined
170 g cleaned baby squid
1 tbsp sumac
2 tbsp chopped coriander
Sea salt
Pomegranate seeds to garnish

Top and tail the fennel and slice it widthwise super thinly through a mandolin into a large bowl. Thinly slice your red onion and toss them in. Whack in the lime zest, juice, garlic, parsley, chilli, one tablespoon of olive oil and a good pinch of salt. Mix it all up. Set aside.

Get a griddle pan on the stove and get it smoking hot. Mix the prawns and squid in a bowl with the other tablespoon of oil and a pitch of salt. Grill these in small batches and turn them over once. The squid should take 1-2 mins each side and the prawns 2-3 mins. You want the nice grill lines so don’t move them around in the pan.

Once they’re done, slice up the squid and toss the seafood in with your salad. You can serve this warm or a leave it in the fridge for up to 1 day. When serving, sprinkle over your sumac and coriander, taste, adjust seasoning, maybe squeeze more lime, and liberally garnish with the pomegranate seeds. EAT.

Incidentally, cleaning squid is quite fun. Carefully pull out the tentacles. Chop off the eyes and beak. Remove the flat soft bone from the hood(?) and rinse out any bits inside that. I found sacks of eggs in a couple of mine. This made me fleetingly sad for a moment, before I remembered how tasty grilled squid was.

squid prep

Leave a Reply

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3 other subscribers

Categories

All original content on these pages is fingerprinted and certified by Digiprove
%d bloggers like this: