Fish and Seafood Salad

Ingredients

• 1 leek stalk
• 1 Carrot
• 1 stalk Celery
• 400 g European sea bass
• 150 g salmon trout fillet
• salt, pepper
• 4 large shrimp and 4 scallops
• 2 tbsp olive oil
• 100 g mixed greens
• 1 bundle arugula
• 50 g mushrooms
• spring onions
• 2 tbsp white wine vinegar
• 1 pinch sugar
• 1 tsp hot mustard
• 2 tsp lemon juice
• 5 tbsp sunflower oil

Instructions

1. 1.

   Wash, trim, and slice leek, carrot, and celery into thin strips. Fillet the sea bass. Remove skin from salmon trout fillet. Season fish fillets with salt and pepper.

2. 2.

   Place vegetable strips in a steamer basket with just enough water to create a base layer, lay the fillets on top, and steam until cooked. Let cool. Separate scallops from shells and clean. Peel shrimp and remove veins. In a pan with 2 tbsp olive oil, sear shrimp and scallops on both sides.

3. 3.

   Wash and dry arugula and mixed greens thoroughly. Clean mushrooms and slice thinly. Arrange greens and arugula on plates. Distribute fish fillets and scallops over the salad. For dressing, finely roll spring onions into ribbons. Whisk vinegar with salt, pepper, sugar, mustard, and lemon juice. Beat in sunflower oil with a whisk until emulsified. Fold in spring onion ribbons, taste the sauce, and drizzle over the salad.