Silverfish Salad With Sesame Rice Crackers Recipes

Steps:

• For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
• For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
• Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.

Steps:

• Place the silverfish in a colander and rinse under cold running water, then press gently to drain well.
• Cook the fish in 2 batches to ensure even cooking. In a 10-inch nonstick skillet, heat 1 1/2 tablespoons of the oil and half of the garlic over medium heat. When the garlic is sizzling and golden, add half of the fish and increase the heat to high. Sauté for 3 to 4 minutes, or until the fish turn from silver to white and take on a firm texture and a definite shape. Pour the cooked fish into a sieve placed over a bowl (or a colander in the sink) and let drain and cool. Repeat with remaining oil, garlic, and fish. Transfer the drained fish to a large bowl.
• While the fish are cooling, in a bowl, combine the onion and carrot with the vinegar to cover and set aside for 15 minutes; the vinegar will reduce the harshness of the onion and soft en the carrot. Drain, rinse under cold running water, and drain again.
• Add the onion, carrot, Vietnamese coriander, peanuts, sesame seeds, and chili-garlic mix to the fish. Toss well to distribute all the ingredients evenly. Combine the lime juice, sugar, and fish sauce in a small bowl, stir to dissolve the sugar, and then add to the fish. Toss well again. Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy. Mound on individual plates or a platter and surround with some of the rice cracker shards. Serve the remaining shards on the side. At the table, invite guests to scoop up the salad with the cracker shards.