Poached seafood served in a pretty glass starts any meal with style.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
- 1 1/2 lb mussel
- 1/2 cup white wine
- 1 celery stalk chopped
- 1 onion chopped
- 2 bay leaves
- 2 Dill sprigs
- 3 lemons
- 1 teaspoon peppercorns
- 1 teaspoon salt
- 1 lb jumbo raw shrimp (with shells)
- 8 oz squid cleaned
- 8 oz scallops cleaned
- 1 half celeriac (8 oz/250 g for half)
- 1/4 cup chopped roasted red pepper
- 1/2 cup mayonnaise
- 2 tablespoons minced fresh dill
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 dash hot pepper sauce
MethodScrub mussels, removing any beards; discard any that do not close when tapped. In large Dutch oven, cover and steam mussels in wine over medium-high heat, stirring once, until mussels open, about 8 minutes. With slotted spoon, transfer to large bowl, discarding any that do not open. Let cool. Remove mussels from shells and return to bowl; set aside.
Add 1 cup (250 mL) water, celery, onion, bay leaves, dill sprigs, lemon, peppercorns and salt to Dutch oven; bring to boil. Reduce heat, cover and simmer for 10 minutes. Strain into clean saucepan. Return to boil.
Add shrimp to liquid; simmer until pink, about 3 minutes. With slotted spoon, remove and let cool. Peel and add to mussels.
Cut tentacles off squid; cut tubes crosswise into 1/2-inch (1 cm) thick rings. Add to liquid; simmer until tender-firm, about 2 minutes. Using slotted spoon, add to mussels.
Add scallops to liquid; simmer until opaque, about 3 minutes. With slotted spoon, add to mussels.
Bring liquid to boil; boil until reduced to about 1/2 cup (125 mL), about 10 minutes. Strain and let cool. Add 2 tbsp (25 mL) to seafood mixture, tossing to coat. (Make-ahead: Cover and refrigerate seafood and poaching liquid separately for up to 8 hours.)
Peel and julienne celeriac or coarsely shred in food processor; toss with red pepper and set aside.
Dill Mayonnaise: Whisk 1/4 cup (50 mL) of the poaching liquid, the mayonnaise, dill, oil, lemon juice and hot pepper sauce; toss half with celeriac mixture. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 8 hours.) Divide among 8 serving glasses or plates.
Toss remaining mayonnaise mixture with seafood. Divide among glasses. Serve immediately.
Nutritional facts Per serving: about
- Sodium 586 mg
- Protein 21 g
- Calories 261.0
- Total fat 16 g
- Cholesterol 152 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 19.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 7.0
- Vitamin C 28.0