GLUTEN-FREE SEAFOOD SALAD WITH POTATOES AND FENNEL
This salad has all the elements we love. Simplicity, fresh produce, great flavours and eye-catching presentation.
And a real bonus is that its simple preparation can all be done ahead and assembled at the last minute.
Rosie
SEAFOOD SALAD WITH POTATOES AND FENNEL
(With thanks to Andrew McConnell)
Serves 10 as an entrée
15 chat potatoes (about 1.5 kg)
3 small fennel bulbs, trimmed and cut into 8 wedges each
1 bunch continental parsley, leaves only
10 extra-large green prawns
1.5 kg mussels, cleaned and purged (we buy Kinkawooka ready to cook live mussels)
200 ml olive oil
160 white wine vinegar
200 ml reserved mussel cooking liquid
Simmer the potatoes in salted boiling water until just cooked. Remove with a slotted spoon and allow to cool a little. Peel and cut in half.
Blanch the fennel wedges in the potato water, cooking for 2 minutes until just tender. Remove with a slotted spoon and allow to cool.
Blanch the parsley leaves in the same water for 3 seconds. Drain and immediately rinse under cold water. Drain and allow to dry on kitchen paper towels.
The steps above can be done several hours beforehand.
Half fill a large bowl with iced water and add a few handfuls of ice.
Bring a large pot of salted water to the boil. Add the prawns and cook for 4 minutes. Remove and plunge into the iced water. When cool, peel the prawns leaving on the heads and tails. Devein them.
Heat a large saucepan and add the mussels and ½ a cup of water. Cover with a lid. Shake the pan from time to time and after a minute check the mussels. Remove any that have opened, replace the lid and continue to cook for a further 30 seconds to 1 minute. Remove the mussels from the pot as they open.
The prawns and mussels can be cooked and left at room temperature for up to 1.5 hours.
Strain the cooking liquid through a fine sieve and reserve 200-300ml. Remove the mussels from their shells.
Whisk together the oil, vinegar and 200 ml of the mussel cooking liquid or to taste to make a dressing.
Transfer the potatoes, fennel, parsley, prawns and mussels to one or two large bowls and very gently mix through the dressing. Leave to marinate for 30 minutes.
To serve, transfer to one serving platter or individual plates and drizzle with any residual dressing.
Serve with crusty gluten-free bread or our gluten-free corn bread.