About this recipe:Many different fish work well in this salad, so you can see what is the freshest at the fishmonger and make up your own mixture. Choose firm-fleshed white or oily fish and some shellfish. Serve with crusty bread.
100 g (3½ oz) baby spinach leaves
1 Little Gem lettuce
1 small carrot
1 small courgette
600 g (1 lb 5 oz) mussels, scrubbed and beards removed
300 ml (10 fl oz) fish stock, preferably home-made
1 shallot, finely chopped
1 carrot, finely diced
1 celery stick, thinly sliced
2 thick parsley stalks
300 g (10½ oz) skinless halibut fillet
8 queen scallops, about 100 g (3½ oz) in total
2 tbsp extra virgin olive oil
grated zest and juice of ½ lemon
salt and pepper
2 tbsp chopped fresh flat-leaf parsley
sprigs of fresh dill
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Divide the spinach leaves among 4 plates. Tear or shred the Little Gem lettuce and sprinkle over the spinach. With a vegetable peeler, make short curly ribbon shavings of carrot and courgette, and arrange them in the centre of the spinach and lettuce.
Put the mussels in a large saucepan and add 2 tbsp of the stock. Cover tightly and cook over a high heat for 2–3 minutes, shaking the pan occasionally, until the shells have opened.
Tip the mussels into a colander over a large bowl, shaking them to make sure you catch all the cooking juices. Remove the mussels from the shells, discarding any mussels that have not opened. Set the mussels aside.
Pour the remaining stock and the reserved cooking juices into the saucepan. Add the shallot, carrot, celery and parsley stalks. Cover and bring to the boil, then simmer for 5 minutes. Remove the parsley stalks.
Cut the halibut into 2.5 cm (1 in) chunks. Add the halibut and scallops to the cooking liquid, cover again and poach gently for 2 minutes. Add the mussels and poach for a further 1 minute or until all the fish is just cooked. Remove the fish from the liquid with a large draining spoon and put it onto a warm plate. Boil the liquid until it has reduced by half – about 200 ml (7 fl oz). Meanwhile, divide the seafood and cooked vegetables among the prepared plates, piling them in the middle of the salad.
Whisk the oil and lemon zest and juice into the reduced cooking liquid, and season with salt and pepper to taste. Spoon this hot dressing over the fish, vegetables and salad, and sprinkle with the chopped parsley and dill. Serve immediately.