Ingredients:
- 100 g mixed salad leaves
- 4 clams
- 4 langoustines
- 4 prawns
- 4 king prawns
- 50 g octopus
- 150 ml fish stock
- 8 small chunks of hake
- 1 vine tomato
- Balsamic vinaigrette
- Salt
Ingredients for balsamic vinaigrette:
- 330 ml mild olive oil
- 330 ml balsamic vinegar
- 15 g salt
Preparation:
To prepare the balsamic vinaigrette, mix all the ingredients together until you get a smooth emulsion.
To prepare the seafood, open the clams in a frying pan, cool them down and set aside. Then follow the same process for the langoustines: sauté, chill and set aside. To finish, cut the octopus into thin slices and then also sauté, chill and reserve. Next place the clams, langoustines, octopus and the fish stock in a small vacuum bag, remove the air, seal and then conserve in the refrigerator.
To prepare fried garlic octopus, first, finely slice a bulb of garlic. Then heat half a litre of olive oil and add the chopped garlic. Leave it on a low heat until the garlic is crisp and golden. Once the garlic is cooked the desired amount, let it dry on a tray with kitchen paper. Keep the oil to one side to fry the fish later. Crush the garlic in a blender until you get a garlic powder and then place it in a hermetically-sealed plastic container to keep it better.
To reheat the bag of prepared seafood, place it in the SmartVide and reheat at 70º (158ºF) for 8 minutes. While the seafood is being reheated, dress the mixed leaves and the tomato and arrange them on a deep plate. When the seafood is ready, open the bag and drain it in a colander over a bowl (retaining the liquid from the bag).
Fry the chunks of hake straight away and set them aside. Place the seafood on top of the mixed leaves in a random but orderly fashion and then add the chunks of fish.
To finish, add a dash of the balsamic vinaigrette to the bowl with the cooking juices from the seafood bag, mix together and use it to dress the salad.
In this recipe sous-vide cooking is used to reheat the seafood. This technique gives more life to the recipe, since it is possible to pasteurise the seafood. In turn, this allows us to work in a cleaner and more efficient way.
