Description
Bright, beautiful, very tasty salad for seafood lovers.
Ingredients
-
Squid
800 g
-
Mussels
400 g
-
Pepper
1 piece
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Sweet white wine
200 ml
-
Water
100 ml
-
Sugar
1 tsp
-
Black pepper
0.25 tsp
-
Vinegar
1 Tbsp
-
Mustard
1 Tbsp
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Lemon juice
1 Tbsp
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Olive oil
100 ml
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Basil
0.5 tsp
-
Dill
1 Tbsp
-
Garlic
4 tooth
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Sesame
2 Tbsp
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Salt
-
Bay leaf
2 piece
Cooking
Squid clean, wash, dry.
Squid cut into thin long strips.
Thaw mussels, rinse, dry.
Bulgarian pepper cut into small cubes. As small as possible.
In a deep pan (in the pan) pour the wine, water, add half a teaspoon of salt, a few leaves of Bay leaf, put pepper. Bring to a boil.
Once the liquid is boiling, put the seafood, cover and heat 10 minutes. A couple of times to mix.
Until the mussels with lobster sauce warms, prepare the sauce-marinade. In olive oil (you can take and vegetable, unscented) add lemon juice, mustard, balsamic vinegar, pepper, sugar, dill, chopped garlic, and Basil. Add salt to taste. (It takes me a little more than half a teaspoon.) Mix thoroughly.
Meanwhile, the seafood was poparilis.
Recline them in a colander, throw away the Bay leaf.
Spread the seafood in a cooked sauce, mix well, cover with cling film and leave until cool. When the starter has cooled, add to it the slightly fried on a dry pan sesame seeds, stir and serve.
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