Stalk Celery Salad

Ingredients

• 250 g mixed frozen seafood (thawed)
• 1 small white onion
• 50 ml dry white wine
• 50 ml dry vermouth (e.g., Noilly Prat)
• 1 bay leaf
• 150 g stalk celery
• 0.5 Red chili pepper
• 3 stems flat‑leaf parsley
• 1 tsp sugar
• sea salt (flakes)
• Pepper
• 4 tbsp high‑quality olive oil
• 1–2 organic lemons (juice)

Instructions

1. 1.

   Rinse the seafood under running cold water and drain.

2. 2.

   Slice the onion into thick rounds, add white wine, vermouth, and bay leaf to a pot, cover and bring to a quick boil. Remove from heat and let the broth steep for 10 minutes.

3. 3.

   Add the seafood to the broth, cover, and bring to a boil once more. Then let it simmer, covered, on the stove edge for 5–10 minutes.

4. 4.

   Meanwhile, strip the stalks of celery, shave into thin slices with a vegetable peeler, and place in a bowl. Deseed and finely chop the chili, slice parsley leaves into strips, and mix both with the celery. Stir in sugar and season with sea salt flakes and pepper.

5. 5.

   Drain the seafood through a sieve, catching the broth in the bowl. Remove bay leaf and onions. Add the hot seafood to the celery mixture.

6. 6.

   Measure 50 ml of warm broth and gradually whisk in olive oil. Add juice from half a lemon, drizzle the lukewarm lemon vinaigrette over the salad, and mix well. Let cool.

7. 7.

   Taste again with extra lemon juice, sea salt flakes, and pepper, divide the salad onto two plates, and enjoy.