Insalata di Mare (4)

A simple seafood salad from Joe Trivelli, Head Chef at River Cafe.

Insalata di Mare (4)
Print Recipe
Insalata di Mare (4)
Print Recipe
  1. Place a heavy pan over a high heat. Add the clams and mussels with a good tsp of freshly cracked black pepper and a splash of wine then place the lid on top.
  2. Cook, shaking from time to time, until all the shells are open – there should be a strong aroma of pepper. Remove from the heat. Take the meat from the shells, leaving a few in the shell for decoration if you like. Keep them in their liquid and set aside.
  3. Dice the courgettes into ½ cm pieces. Bring a pot of salted water to the boil with the garlic cloves cut in two, the bay leaf and remaining wine. Add the squid and simmer for 5 minutes, then add the white fish and after 30 seconds turn the heat off.
  4. Leave in the water for 10 minutes then, when cooler, remove the fish and slice the squid.
  5. Toast the pine nuts. Dice or slice the celery. Chop the parsley and chilli and make a dressing with it, the lemon juice, olive oil and a pinch of salt.
  6. Mix everything together, gently adjust the seasoning with more black pepper and arrange on a serving plate.
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