Seafood Salad with Mango and Fennel

Ingredients

• 1 leek stalk
• 1 bulb fennel (200 g)
• 1 small mango
• 1 small peppercorn
• juice of 1 orange
• 5 tbsp olive oil
• 250 g mussels
• 0.125 l white wine
• 100 g cooked, peeled shrimp
• 150 g squid rings
• 1 finely chopped garlic clove
• juice of 1 lemon
• 2 tbsp finely chopped herbs (dill, tarragon, chives)
• arugula leaf
• Salt

Instructions

1. 1.

   Remove the roots and green end from the leek stalk. Cut into 5 cm pieces, then thinly slice. Blanch in boiling salted water for 2 minutes, shock with cold water, and drain. Halve the fennel bulb lengthwise; cut away the tough core and slice the halves into very thin strips. Peel the mango, separate the flesh from the pit, and cut into narrow strips. Finely chop the peppercorn. Combine all prepared ingredients and marinate in orange juice and 3 tbsp olive oil. Rinse and clean the mussels carefully. Bring the wine to a boil and cook the mussels covered until their shells open. Remove the meat from the shells and mix with shrimp and squid rings. Heat the remaining olive oil in a pan with garlic, then quickly sauté the seafood. Season with salt, drizzle lemon juice, sprinkle herbs, and let cool slightly. Mix with the remaining salad ingredients. Cover, refrigerate for about 1 hour to allow flavors to meld. Serve on arugula leaves.

2. 2.

   Serve with toasted baguette slices.