Seafood Salad

Ingredients

• 500 g small, firm potatoes
• Salt
• 0.5 head of lettuce
• 0.5 radicchio
• 1 onion
• 1 Garlic clove
• 800 g mussels
• 1 tbsp Olive Oil
• 0.5 tsp powdered sugar
• 250 ml dry white wine
• pepper (ground)
• 400 g cod fillet
• olive oil (for brushing)
• 3 tbsp Lemon juice
• 3 servings crème fraîche
• 1 tsp sweet mustard
• 4 tbsp chopped parsley

Instructions

1. 1.

   Wash the potatoes and cook in salted water for 15-20 minutes. Wash, trim, dry, and cut both salads into small pieces.

2. 2.

   Peel and finely dice the onion and garlic. Place mussels in cold water, brush clean, remove any beard with a small knife if needed. Discard already open mussels. Rinse under running water and drain.

3. 3.

   Heat oil in a wide pot, sauté onion and garlic over low to medium heat until translucent. Sprinkle sugar on top and deglaze with white wine. Bring the wine reduction to a boil, simmer for a few minutes, season with salt and pepper. Add mussels, cover and cook 3-5 minutes until they open, shaking occasionally. Remove from broth, reserve about 6 tbsp of cooking liquid. Discard any still closed mussels. Separate mussel meat from remaining shells and let cool slightly.

4. 4.

   Rinse cod fillet, pat dry, season with salt, pepper, and a splash of lemon juice. Place in an oiled steamer basket and steam over simmering water for 5-7 minutes. Let cool briefly then cut into bite-sized pieces.

5. 5.

   Peel potatoes and arrange them on a bed of salad along with the fish and mussels. Mix remaining mussel broth with crème fraîche and mustard. Season with salt, pepper, and lemon juice, then drizzle over the salad. Sprinkle parsley before serving.