Seafood Salad in Apple with Lingonberry Sauce

Ingredients

• 4 ripe apples (e.g., Boskop)
• 2 tbsp lemon juice
• oil (for greasing the dish)
• 2 stems thyme
• 1 Shallot
• 150 g shrimp
• 4 peeled and deveined prawns
• 150 g squid rings
• 2 tbsp oil
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• edible sweet paprika (optional)
• 150 ml dry white wine (e.g., Riesling)
• 150 ml heavy cream (at least 30% fat)
• 6 tbsp lingonberry sauce
• 4 thyme sprigs (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Peel the apples, cut off the tops and remove the cores with an apple corer. Brush the apples with lemon juice and place them in a greased baking dish.

2. 2.

   Wash the thyme, pat dry, strip the leaves from the stems and finely chop. Peel and finely chop the shallot. Wash and drain the shrimp, prawns, and squid rings. Skewer one prawn on each wooden skewer. Mix the oil with lemon juice, chopped thyme, shrimp, and squid rings; season with salt, pepper, and paprika.

3. 3.

   Fill the apples with the seafood mixture, place a prong of prawn skewer on top of each apple, and bake in the preheated oven for 10–15 minutes.

4. 4.

   Meanwhile, bring the wine and cream to a simmer in a saucepan, then thicken with cornstarch dissolved in cold water. Season with salt and pepper, spoon onto plates, place a filled apple on each plate, drizzle with warm lingonberry sauce, and garnish with thyme sprigs before serving.