Once again, my son is back home for school holidays!
I’m so excited to spend a few days with my 25 years old baby!
More, it was Pierre’s birthday at the end of January but as he was in Lille, we haven’t been able to celebrate it with him.
So yesterday, we wanted to celebrate Pierre’s birthday decently and Mum and myself have known a very busy cooking morning, concocting a divine birthday meal.
I’ve prepared a mixed sea food and gizzards salad as starter, then, a stroganoff beef as main course and Mum’s work of the day was to make a dessert that my son LOVES:
The first recipe I’ve decided to share with you today is the mixed seafood and gizzards salad recipe.
I’ve chosen to prepare this birthday seafood mixed salad because it’s festive, delightful and colorful, and if you’ve already read the recipe, you already know that my son is fond of red mullets.
Yes, my mixed seafood and gizzard salad is red-mullets and chicken gizzards-based!
I’ve not find any red-mullet at fishermen market, so I’ve bought frozen red-mullets fillets at sore. They aren’t as flavorful as Mediterranean ones but they are edible!
So, how this mixed seafood and gizzards salad works?
I let these red-mullets fillets marinate in a marinade made of rosemary, olive oil, lemon juice, basil pesto and dried tomatoes in oil puree for 1 hour. Then I cook in 2 different skillets red-mullets fillets and chicken gizzards. As soon as they are cooked, I deglaze with balsamic vinegar.
It allows to give this mixed seafood and gizzards salad a great combo of flavors.
Is your mouth watering?
Do you need this fancy mixed salad right now?
Here is the recipe!
Ingredients 6 servings
- 500 gr Boneless red-mullets fillets or 30 boneless red-mullets fillets
- 150 gr Chicken gizzards (preserved in goose grease if possible)
- 30 gr Basil pesto (1 big tea spoon)
- 30 gr Dried tomatoes preserved in oil and pureed (1 big tea spoon)
- 100 gr Cherry tomatoes (or more according to your taste)
- 1 Green salad
- 1 Lemon
- 4 Table spoons balsamic vinegar
- 1 Table spoon olive oil
- Salt and pepper
- For the marinade, squeeze lemon juice, pour it into a bowl and add basil pesto, olive oil, 2 pinches rosemary and dried tomato puree. Stir until all ingredients are totally combined.
- Place red-mullets fillets in a large dish and pour marinade into this dish. Mix well with hands until all fillets are coated. Cover and let marinate for 1 hour.
- Wash green salad leaves, roughly chop them.
- Wash cherry tomatoes and divide them in 2.
- Lay a bed of chopped green salad leaves on each plate, and set cherry tomatoes
- Preheat a skillet. Cook chicken gizzards over medium heat for 10 minutes (no need to add fat if they are preserved in grease but add a table spoon olive oil if they aren’t). Turn them to allow they lightly brown on each side. As soon as they are cooked, pour 2 table spoons balsamic vinegar. Stop heat and cover to keep them warm.
- Preheat another skillet, place red-mullets fillets on the skin side and cook for 2 minutes over high heat. Turn them and cook one more minute. As soon as they are cooked, deglaze with 2 tablespoons balsamic vinegar and serve immediately 5 red-mullets fillets in each plate with a bit gravy.
- Quickly add some chicken gizzards and pour gravy.
- Serve immediately. This mixed salad tastes much better warm than cooled down!