Warm Fish Salad Recipe
Ingredients
| Mayonnaise | 4 Tablespoon (For the salad dressing:) | |
| 150 ml/1/4 pint thick yogurt | ||
| Chives | 1 Tablespoon, chopped (For the salad dressing:) | |
| 1 tablespoon chopped fennel leaves | ||
| Lemon juice | 1/2 Tablespoon (For the salad dressing:) | |
| leaves | 4 (For the salad:) | |
| 225 ml/7 1/2 f1 oz white wine | ||
| 225 g/8 oz smoked haddock | ||
| 2 large or 4 small scallops | ||
| 100 g/4 oz peeled prawns | ||
| black pepper | 1 (For the salad:) | |
| Lemon wedges sprigs of fennel | ||
Directions
Mix all the ingredients for the salad dressing together.
Place the Chinese leaves or lettuce on individual plates or a dish.
Pour the white wine into a pan, add the haddock and poach for 3 to 4 minutes.
Do not cover the pan.
Cut large scallops in slices; small ones can be left whole.
Add the scallops to the haddock and cook gently for a further 3 or 4 minutes or until the fish becomes opaque.
Add the prawns towards the end of this time, so they are heated.
Season with pepper.
Remove the pan from the heat, lift the haddock from the liquid and fork into large flakes.
Mix with the scallops and prawns and keep hot.
Boil the wine until it is reduced to 1 to 2 tablespoons.
Add it to the fish.
Spoon the warm fish mixture in the centre of the Chinese leaves or lettuce and top with the dressing.
Garnish with lemon and fennel and serve at once.
Place the Chinese leaves or lettuce on individual plates or a dish.
Pour the white wine into a pan, add the haddock and poach for 3 to 4 minutes.
Do not cover the pan.
Cut large scallops in slices; small ones can be left whole.
Add the scallops to the haddock and cook gently for a further 3 or 4 minutes or until the fish becomes opaque.
Add the prawns towards the end of this time, so they are heated.
Season with pepper.
Remove the pan from the heat, lift the haddock from the liquid and fork into large flakes.
Mix with the scallops and prawns and keep hot.
Boil the wine until it is reduced to 1 to 2 tablespoons.
Add it to the fish.
Spoon the warm fish mixture in the centre of the Chinese leaves or lettuce and top with the dressing.
Garnish with lemon and fennel and serve at once.
Chef
