Colourful, entertaining and above all irresistible, today our chef offers a fish salad: serve as a starter for a summer dinner, or transform it into a sumptuous and nutritious main course ... Get some fresh fish, fresh crisp vegetables and set to work immediately! We will provide a recipe, but you can vary it slightly depending on the availability of the best quality ingredients at the greengrocer’s or fishmonger’s. For example, if you can’t find a decent octopus, try some squid; or, if you want to give a bit of colour to your salad add both yellow and red peppers. If you wish to add character and flavour, you could mix in some capers to your seafood salad, or if you want to accentuate its Mediterranean character throw in some black olives and a few cherry tomatoes.
Sea bream in yellow, fish sauce with sea bream
Sun-dried tomatoes stuffed with Mediterranean tuna fish
Sun-dried zucchini rolls stuffed with Mediterranean tuna fish
Sun-dried pepper rolls stuffed with Mediterranean tuna fish
Fish sauce with sea bass
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
Cherry peppers stuffed with Mediterranean tuna fish
Pottery Glass Brown
Cut the carrot into strips, slice the celery, cut the radicchio into quarters and then into small pieces, and finally chop the peppers fairly finely. Boil the octopus for 45 minutes in salted water, then cut into cubes. Clean and shell the prawns and steam for 5 minutes. Grill the fillet of perch, then cut into cubes. Mix all the ingredients when cooled and dress with salt, oil, pepper, lemon, the chopped parsley and a clove of crushed garlic. Here's a great appetizer for summer: cold seafood salad.
Cut the carrots into rounds, the celery into slices, the radicchio into quarters and then pieces, and the peppers fairly finely
Mix the various ingredients once cooled with a dressing of salt, oil, pepper, lemon and chopped parsley and a crushed garlic clove.