Salad of Fish and Seafood

Fillet the sole (or buy filleted…), roll up the fillets, skin side in. Remove the skin from the salmon trout fillet – as well as any bones – and cut into portions.

Put the vegetable strips (*) with a little water (only a sediment) into a steamer, put the fillets on top, season with salt and pepper and steam (about four to five minutes). Then cool.

Remove the scallops from their shells and clean them. Peel the crab tails and remove the casings. In a frying pan, fry the crab tails and scallops briefly on both sides with the hot olive oil.

Arrange the mushroom slices together with lettuce and arugula on plates. Evenly distribute the fish fillets and frutti di mare on top.

For the dressing, mix vinegar with sugar, pepper, salt, mustard and juice of one lemon. Whisk in the oil, stir in the chives, season the dressing and pour over the salad.

(*) The strips must be very thin, because the cooking time is short!

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