Seafood And Fennel Salad Recipes

SEAFOOD AND FENNEL SALAD

Steps:

• Mix the 50ml of olive oil and lemon juice and pour over the fennel and season well. Leave for a minimum of 30 mins to soften.
• Add the chilli, garlic and remaining oil to the seafood and marinate for 30 minutes.
• After 30 mins drain the seafood and scatter over the fennel. Add chopped parsley.

FENNEL & GARLIC SHRIMP

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

SHRIMP AND FENNEL SALAD

Steps:

• Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool. Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.

WARM SHRIMP AND FENNEL SALAD

Steps:

• Make the vinaigrette: Combine hot mustard, olive oil and sherry vinegar, taste for seasonings.
• Pour beer into deep saucepan and add garlic, dill sprigs and dash of salt and pepper. Bring to boil, reduce heat and simmer for l0 minutes.
• While beer is simmering, heat olive oil in skillet over medium flame and add fennel. Cook fennel for about 7 minutes; it should "sweat" but remain crisp. Remove fennel to warm serving bowl. Keep warm.
• Drop shrimp in pot with beer, turn heat to high, cover and cook for about a minute. Remove shrimp with slotted spoon, drain well and arrange over fennel. Pour vinaigrette over ingredients. Sprinkle with dill. Toss well, taste for seasoning and serve immediately.

SEAFOOD SALAD WITH FENNEL AND GREEN BEANS

Steps:

• Bring an 8-quart pot three-quarters full of salted water to a boil.
• While water is heating, force beans, stem ends first, through frencher (see cooks' note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside.
• Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs to a shallow baking pan. Reserve water in pot.
• While lobster is boiling, coarsely chop tomatoes with onion in a food processor. Transfer to a large bowl and add vinegar and 1/2 teaspoon salt. Let stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil.
• Return water in pot to a boil. Add shrimp and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and shrimp. Discard cooking water.
• When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from shrimp. Discard lobster and shrimp shells. Cut shrimp in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood with pepper and remaining 1/2 tablespoon oil and 1/4 teaspoon salt, then add to fennel mixture along with basil and green beans, tossing well.

FENNEL AND ORANGE SALAD TOPPED WITH PRAWNS / SHRIMP

Steps:

• To make up the marinate add lemon juice, olive oil, finely minced fresh red chilli, finely minced fresh garlic, finely chopped fresh parsley into a jar and shake until the mixture it's well blended.
• Place the shelled and divined prawns/shrimp into a bowl and pour the marinate over the prawns/shrimp. Marinate in the fridge for about two hours.
• Once marinate is ready make the salad.
• Slice fennel in half and remove the middle bulb of fennel (this part could be very woody if fennel wasn't picked at the right time). Finely slice fennel into straw size. In a small bowl, mix olive oil and white wine vinegar then add fennel to soak/marinate in until ready to use.
• Peel each orange and sliced them into four thick slices each. When ready to serve this dish arrange three oranges in a circle (lapping each other) in the middle of each serving plates. If your orange is small then you may need another orange.
• Place fennel on top of the orange (you can discard any left over dressing).
• Place/Style the prawn/shrimp onto of the salad, discard any marinate.
• Serve and Enjoy.

BEET AND FENNEL SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
• Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
• Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
• Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

SEAFOOD IN FENNEL BROTH

Steps:

• Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)
• In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.
• Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.