Michel Roux’s Sensational Seafood Salad with Asian Zing

This luxurious dish from Michel Roux is a real showstopper! Change the list of seafood according to what is available at your local market! Serve on a large natural stone platter or a large serving slate.

Ingredients

Seafood:

6 hand dived scallops – Out of the shell, cleaned and pat dry. Seared. Marinated in Ponzu sauce.
3 native lobsters, 400 -500gr each – Cooked in a court bouillon, refreshed. Shelled or kept in the shell, to be decided.
12 tiger prawns, out of the shell – Lightly grilled, kept juicy.
6 native sea urchins, opened and cleaned, kept in the shell – Served raw, may be garnished with fresh pomelo flakes.
12 native medium size oysters, opened, cleaned, kept in the shell – Served raw.
1 large native brown crab – Cooked in a court bouillon, refreshed. Keep in the shell “broken”, clean head keeping the brown meat inside the head.
24 large Brixham mussels, cleaned – Half of the mussels served raw in the shell, as with oysters. Half of the mussels may be served lightly grilled.
12 large native best clams – Served raw in the shell
300gr Loch Duart Salmon, no skin, no brown meat – Served raw, cut in medium thick slices

Ponzu Sauce:

120ml rice wine vinegar
180ml mirin
60ml soy sauce
30gr kombu seaweed
2gr bonito flakes
15ml yuzu juice

Miso Dressing:

80gr white miso paste
100ml apple juice
15ml grapeseed oil
5gr soy sauce

Accompaniments:

1 fresh pomelo – flaked
6 baby bok choi or pak choi – small crispy leaves
Winter radishes, black, moolis or other varieties depending on availability – sliced thinly, skin on or off, depending on the radishes. Keep in ice water to be crispy
3 small raw beetroot – Sliced thinly, like the radishes, skin on or off depending on freshness of beetroot. Keep in ice water to keep fresh SEPARATE to the radishes.
Raddichio precoce longo or other varieties, depending on availability – Cut into wedges or slices, served char grilled.
6 lemon wedges

Method

Print Recipe

Seafood

Approximately one third served poached, one third served raw, one third served seared or lightly grilled.

Ponzu Sauce

In a saucepan, combine the rice wine vinegar, mirin and soy sauce.

Bring to the boil, remove from the heat, add the kombu and bonito flakes, cover and cool down.

When cooled, strain then add the yuzu juice.

Miso Dressing

Combine all ingredients with a whisk.

NOTE: the miso paste must be the whitest paste available. “Yellow” paste is too strong.

off depending on freshness of beetroot. Keep in ice water to keep fresh, SEPARATE to the radishes.

Ingredients

Seafood:

6 hand dived scallops – Out of the shell, cleaned and pat dry. Seared. Marinated in Ponzu sauce.
3 native lobsters, 400 -500gr each – Cooked in a court bouillon, refreshed. Shelled or kept in the shell, to be decided.
12 tiger prawns, out of the shell – Lightly grilled, kept juicy.
6 native sea urchins, opened and cleaned, kept in the shell – Served raw, may be garnished with fresh pomelo flakes.
12 native medium size oysters, opened, cleaned, kept in the shell – Served raw.
1 large native brown crab – Cooked in a court bouillon, refreshed. Keep in the shell “broken”, clean head keeping the brown meat inside the head.
24 large Brixham mussels, cleaned – Half of the mussels served raw in the shell, as with oysters. Half of the mussels may be served lightly grilled.
12 large native best clams – Served raw in the shell
300gr Loch Duart Salmon, no skin, no brown meat – Served raw, cut in medium thick slices

Ponzu Sauce:

120ml rice wine vinegar
180ml mirin
60ml soy sauce
30gr kombu seaweed
2gr bonito flakes
15ml yuzu juice

Miso Dressing:

80gr white miso paste
100ml apple juice
15ml grapeseed oil
5gr soy sauce

Accompaniments:

1 fresh pomelo – flaked
6 baby bok choi or pak choi – small crispy leaves
Winter radishes, black, moolis or other varieties depending on availability – sliced thinly, skin on or off, depending on the radishes. Keep in ice water to be crispy
3 small raw beetroot – Sliced thinly, like the radishes, skin on or off depending on freshness of beetroot. Keep in ice water to keep fresh SEPARATE to the radishes.
Raddichio precoce longo or other varieties, depending on availability – Cut into wedges or slices, served char grilled.
6 lemon wedges