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Govind Armstrong’s Cold Seafood Salad with Warm Succotash
(From Pan-surfing with Miami’s Newest Superstar Chef.)
Ingredients
For the Succotash:
2 Tbsp olive oil
14 oz. corn kernels
1 lb. medium potatoes
2 Tbsp diced shallots
2 garlic cloves, sliced thin
1 tsp fresh thyme, chopped
1 1/4 oz. parsley leaves (about 2 1/2 Tbsp)
2 1/2 oz. diced celery (about 3/8 cup)
2 1/2 Tbsp white wine
2 cups fish stock
4 Tbsp cooked black-eyed peas
6 Tbsp cold butter
1 Tbsp diced piquillo pepper
juice of 1/2 lemon
salt and pepper to taste
For the Vinaigrette:
6 Tbsp fresh-squeezed lemon juice
3/4 cup extra virgin olive oil
3 tsp diced shallots
salt and pepper to taste
For the Seafood Salad Mix:
2 heads frisée
1/2 oz parsley leaves (about 1 Tbsp)
8 oz. bay scallops, poached and cooled
8 oz. cooked crabmeat
8 oz. cooked lobster meat
salt and pepper to taste
Method
- Heat sauté pan on high.
- Add olive oil to coat pan bottom.
- Add corn and potatoes and brown over high heat.
- Add celery, shallots, garlic, parsley, and thyme. Saute for one minute.
- Add white wine to deglaze pan, then add black-eyed peas and approximately half of the fish stock. Simmer until liquid is reduced by one quarter.
- Reduce heat to low, and whisk in enough butter to emulsify, thickening the sauce. (If sauce is too thick for your taste, thin with more stock.)
- Stir in piquillos and lemon juice, season with salt and pepper, and turn off burner. Cover pan with foil to keep warm.
- Combine lemon juice with shallot in a bowl and slowly whisk in olive oil. Season with salt and pepper.
- In another bowl, combine seafood salad ingredients, and toss with vinaigrette. Add more salt and pepper if needed.
- To finish dish, spoon succotash onto plate, then place seafood salad on top.
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