Salad de fruit de mer “Franch” (Seafood Salad with Wine Burnt Garlic Dressing)

INTRODUCTION OF SALAD

Salad de fruit de mer, it means (sea food salad) This is a special type of French salad.  Different types of sea food are included in this salad. Such as salmon, crab, prawns, oyster, scallops, octopus, are mixed with a special type of wine and burnt garlic dressing.

 BENEFITS OF SALAD DE FRUIT DE MER

* Crab meat is high in phosphorous, which is an important mineral to the growth of bones and teeth.

*Eating prawns provides a complete protein. Prawns are extremely low in calories. The same 100 grams of prawns contains only about 115 gram calories. While prawns contain higher than average amounts cholesterol. Prawns contain significant amount of iron. Prawns are a great source of vitamins (B-6, B-12) and niacin.

*Salmon rich in omega 3 fatty acids, great source of protein, high in vitamins (B) , good source of potassium.

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*Scallops are more than 80% protein. They’re also a good source of both magnesium and potassium.

*Clams and oyster provide similar benefits.

*It’s not just for salad dressing! See how red wine dressing can help you lose weight, stabilize blood sugar, and even slow the signs of aging.

Red Wine Contains Powerful Plant Compounds and Antioxidants, Including Resveratrol

*Antioxidants help protect your heart, balance blood sugar, boost brain function, fight off colds, and more. What people don’t know is that white wine has many of the same health benefits. In fact, white wines might even have a higher antioxidant capacity than your reds!

INGREDIENTS OF WINE AND BURNT GARLIC DRESSING

. 1/4 cup canola or vegetable oil

. 12 medium cloves garlic, minced (about 4 tablespoons)

. Wine red wine/white wine (as per your choice)

. 2 red Thai bird chilies, finely minced

. 6 tablespoons toasted sesame seeds

. 1 teaspoon sugar

. Kosher salt

METHOD OF DRESSING

1. Combine canola oil and 10 cloves minced garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to brown. Reduce heat to low and continue to cook, stirring frequently, until garlic turns completely black, about 10 minutes (garlic will become very sticky in the process).    

2. Transfer mixture to a heat-proof bowl and add red wine or white wine. Transfer to a blender and blend on high speed until completely pulverized, about 30 seconds. Return mixture to saucepan and add chilies and remaining garlic. Cook gently over low heat until chilies and fresh garlic begins to bubble. Remove from heat and set aside to cool.

3. Grind sesame seeds in a mortar and pestle or a food processor until roughly ground but some large pieces still remain. Stir sesame seeds and sugar into oil mixture. Season to taste with salt. Transfer to a sealable container and store in the refrigerator for up to 2 months.

INGREDIENTS

50ml. Olive oil

30gm. Salmon

15gm. Prawns

25gm. Crab

20gm. Octopus

20gm. Oyster

40gm. Garlic

25. Cherry tomato

15gm. Leeks

10gm. Capers 

Curly endive lettuce

Rosemary as per flavor

Fennal for garnish

Microgreen for garnish

METHOD

     First we’ll take a pan.  Put oil in the pan and sauté octopus, scallops, cherry tomato, leeks, along with garlic and fresh herbs.  Then we will make a coleslaw of crab meat by seasoning with mayonnaise. The caviar of the prawns has been prepared. Then we use fresh lettuce, capers and microgreens (garnish) for the main surface of the salad.

 By….

Chef Ram Negi

Taj Hotels of Group

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