Ingredients

Method

• For the vinaigrette:
• 2 shallots, peeled and finely diced
• 1 t Dijon mustard
• 1 t wholegrain mustard
• 4 garlic cloves, crushed
• 1 t lemon juice
• 1/3 cup olive oil
• 2 T raspberry vinegar
• ½ t mixed herbs
• 1 t Maldon salt
• freshly ground black pepper, to taste
• For the fruit salad:
• 1 red grapefruit, segmented and juice reserved
• 6 ripe plums, sliced and juice reserved
• lemon juice a squeeze
• 1 T sugar
• 1/3 cup Cointreau
• For the seafood:
• 2 cups fish stock
• 1 shallot, roughly sliced
• 1 carrot, roughly chopped
• 1 celery, chopped
• 1 T flat-leaf parsley chopped
• 1 T dill
• 1 lemon, juice and zest
• 1 garlic clove, roughly chopped
• 1 t chilli flakes
• 48 shrimps
• 12 prawns (with tails on)
• 24 squid rings
• 24 mussels
• For serving:
• pea shoots
• 200 g asparagus tips, blanched
• 100 g fresh raspberries, crushed

Method

Ingredients

To make the vinaigrette, mix together all the ingredients and pour into a sterilised jar.

Leave to infuse for at least a day, shaking every now and then.

To make the fruit salad, warm the reserved grapefruit and plum juices together with the lemon juice in a frying pan.

Add the sugar and Cointreau and stir to dissolve the former.

Simmer until reduced by a third, then add the fruit and cook for 15 minutes, or until caramelised. Set aside and keep warm.

To prepare the seafood, place the stock, shallot, carrot, celery, herbs, lemon juice and zest, garlic and chilli flakes in a large saucepan and bring to a boil.

Once boiling, reduce the heat to a very low simmer.

Add the seafood and simmer for 8 minutes, then drain.

Arrange the fruit, pea shoots and asparagus tips on plates and top with the seafood and raspberries.

Drizzle with the vinaigrette.

This recipe was created by TASTE reader Pieter van der Merwe for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.