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Monday, December 17, 2012,8:24 PM by

V.Chitralekha

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Celebration Salad

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CELEBRATION SALAD

Serves :

8

Preparation Time :

2 hours

Cooking Time :

30 minutes

Preparation Method :

Put the piece of fish into a large saucepan of boiling water, reduce the heat and simmer, half covered, for 20 minutes.
Mean while, make the sauce by smashing capers, mixed vegetables, black olives, anchovy fillets, bread, pine nuts, parsley, garlic and egg yolks for 1 minute.
Blend the sauce mixture again, add olive oil and vinegar gradually, drop by drop at first like a mayonnaise, until the sauce is quite thick.
Add more oil to thin it if necessary. Correct the seasoning and reserve.
Remove the fish from the heat, let the fish cool in the water, and then remove the fish. Cut the fish into bite-sized pieces, discarding any skin or bone, then sprinkle oil over it.
Boil the beans, potatoes, carrots, cauliflower and salsify( if using) separately until just tender.
Refresh each one in cold water. When cool, peel the salsify.
Cut the cauliflower florets and beans into bite size pieces and the carrots, potatoes, salsify and beetroot into thin slices. Reserve separately.
Mix together, the remaining olive oil, lemon juice and vinegar and season with salt and pepper.
Divide the mixture between the vegetables, toss to coat.
Mix together the rest of the vinegar and water. Dip the crackers into this mixture and cover the bottom of a large round dish to serve as the base layer.
Spread over a thick layer of the sauce. Cover with a layer of the beetroot slices, then a layer of French beans, followed by a layer of potato slices, a layer of carrot slices and a layer of salsify, if using, making each layer slightly less wide than the previous one.
On top of the vegetables put the fish pieces in a layer covered by a little sauce. On top put the floret of cauliflower.
Cut away the soft under shell of the tail with sharp scissors and lift out the meat in one piece.
Retain the lobster claws but shell the rest. (To do this, first cut the lobster horizontally across where the carapace joins the tail)
Cut the tail meat into thick slices.
Cut along the centre of the head. Remove and discard the dark cord and the stomach sac.
Leave the creamy grey- green liver around the stomach sac. Remove and reserve the coral, if any. Remove the meat.
Crack the 4 pairs of legs with the handle of a knife and pull out the meat.
Decorate the top and sides of the cone with the lobster meat, claws and prawns.
Garnish with the eggs and olives, dotting over any remaining sauce. Serve Hot.

INGREDIENTS

750 grams hake or any large, firm, white fish in one piece
1 small lobster, boiled
12 large, boiled peeled prawns
10 cream crackers
220 grams French beans
220 grams potatoes
4 medium sized carrots
1 small cauliflower
200 grams salsify
1 medium sized beetroot
75 ml Cooking oil
Juice of ½ lemons
4 tablespoons wine vinegar
2 hard boiled eggs, sliced
50 grams green olives

For the piquant sauce

1 tablespoon capers
1 tablespoon Italian pickled mixed vegetables chopped
12 black olives, stoned
4 anchovy fillets
25 grams crust less white bread
50 grams pine nuts
Large bunch of parsley, chopped
1 garlic clove
2 medium sized egg yolks
125 ml Cooking oil
4 tablespoons (30 ml) wine vinegar
Salt and freshly ground black pepper

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