I’m back, cooking a random recipe from my cookbook collection! I didn’t even remember owning this book of Italian small plate dishes, but this salad of marinated fennel, orange segments, and a mix of shellfish is going to make me read through it more.
The recipe is from “Antipasti: Fabulous Recipes and Small Plates” by Joyce Goldstein.
Music from #Uppbeat (free for Creators!):
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Top shelf 33rd book from the left page 113 antipasti fabulous recipes and small plates by Joy Goldstein shellfish salad with oranges and fennel today’s recipe comes from antiy a book I know nothing about don’t remember getting it flipping through it I think I’ve kept it because the pictures are awesome and they’re small
Plates so it’s uh fun to kind of flip through and get ideas this particular one it’s a uh seafood salad with finnel and citrus looks really good it’s a little expensive and it was harder to come by than I expected it to be but I have everything so let’s get cracking
The first thing it wants me to do is make the vinegret so we’ll start with some olive oil add some Citrus whisk it all up season it a bit and that will do so I’m not going to squeeze my own orange juice but I did get this fresh orange juice earlier
Today half a cup and the lemon I will Squeeze looks like one lemon will be just perfect to get 1/4 cup all right so that goes in whisk those up going to add some red pepper flakes and some salt and pepper so there’s our vinegret no vinegar in this vinegret just Citrus and oil all mixed up we’ll set that aside
For a bit so it says to take our oranges slice a little bit off the top and bottom so we have flat bases and we can see the fruit and then with our knife cut the peel off and that leaves us an orange where we can easily see the
Segments and we can take the knife just make little V’s to cut that out and then it says to just give it a squeeze cuz we’re going to want that orange juice too all right there’s one let’s do two more so with the oranges done it’s time
To move on to the finnel and we’ve got three bulbs of finnel we want to trim it up we’re going to use the frilly bits later on as a garnish I will take the cores out and slice it up super Thin there we go just pops right out I like Fel but I don’t use it all that often one of the reasons I’m doing this project is to get me to do things that I might not otherwise use very much so now we just slice it real Thin and then put in half of the vinegret so I’ll give it another good stir and put in almost just D it all in there only half give a good stir we’ll just let this sit while we make the rest of the salad now we come to the seafood part of
The recipe and this was the part that was the most expensive as you can imagine and the hardest to find uh we needed three types of seafood one is sea scallops and uh got just about a pound’s Worth next was some shrimp and we want them to be dained and
Peeled uh these still have the tail on so I’m going to take those tails off so that we don’t have to worry about those while we’re eating and then the hardest thing of all to find squid and in this case squid cuttlefish and O the puss uh it called for 18 small
Squid uh I couldn’t find squid in town I found the seafood mix at an Asian store and uh it has um it’s got the little squid rings it’s got some tentacles it’s got cuttlefish which is like a squid and little baby octopus um it’s all it’s all good I think in
This recipe we’re going to poach all of that Seafood in a dry white wine I just got a inexpensive one at the grocery store we bring it up to a simmer and then we’re going to poach the seafood individually uh first the shrimp and this goes pretty quick just about 4
Minutes until they’re pink and then those will get taken out and put in a bowl and we’ll move on to the scallops those only uh need to poach for about 2 minutes uh they cook pretty quick uh they’ll get all translucent you’ll see that they’re that they’re cooked through
Those will come out and join the shrimp and the bowl and then lastly the squid and those super fast only about a minute um we want those to be nice and tender and so poach those for a minute take those out and put them in the bowl as
Well super fast I took the warm seafood and added about half of that vinegret and it’s marinating off to the side but now it’s time to assemble our salad so we’ll start off with the finnel it’s been marinating this whole time so uh it’s nice and tender and it’s taking off
Some of that sharp flavors put a layer of that into the bowl and uh arrange it nicely and then we take the orange slices fish some of those out we’re going to save that juice for a little little bit later uh but we’ll take some of the orang segments out and uh put
Those in on top of the fennel and now it’s the seafood’s turn so take some of that out make sure there’s uh some of everything uh start off with the scallops and we’ll add some shrimps and just set those on there nicely and then some big spoonfuls of
The octopus and squid mix and then we uh take that vinegret uh the orange juice uh that’s been sitting in there we’ll add that back to the vinegret and just a taste all or or a little it’s up to you stir all that up and just pour some of that
Right over the top just a little bit and then we’ll top things off with some of those little frilly bits from the top of the fennel just sprinkle that right on there and there we have it all right let’s give this a try that sweetness from the orange the
Bright acidity from both Citrus the lemon and the orange um that the finnel the uh um vinegret has really cut back on the the sharpness of like the licorice flavor um but it’s still like undertones in there the seafood has a bit of that wine flavor since it was poached in that um
Not strong not like Flavor of alcohol just a little bit of that dry sweetness from the white wine um this is really good I’m going to take the bowl and uh head out and finish it up off camera is so good thanks for the recipe Siri this
Was fantastic if not expensive and hard to get all all the ingredients for but um still fantastic