Seafood Salad with Raspberries

(30 votes)
Total Time Icon
Total time: 12 min
Preparation Time Icon
Prep time: 12 min
Yield Icon
Enough for 4 people

🍓 Ingredients

  Vinegar - salt - liquid sufficient
400 grams Seafood ready to cook (crabs shrimps calamari mussels)
  Water (salted water) sufficient
2 Eggs of which the yolk
6 tablespoons Lemon juice
6 tablespoons Sherry fino
1 teaspoon Salt
1 Egg
1 teaspoon Sugar
some Nutmeg grated
some Pepper
300 grams Raspberries frozen

🍽 Instructions

Use fresh or frozen crabs raw.

Beforehand, if necessary, pull off the shell with legs and intestines. Put the mussels in the vinegar-salt liquid and bring to a boil.

Let them steam for 3-5 minutes, until they open and you can take out the meat. Add the calamari to salted water and cook until tender, about 1 hour.

Let the seafood cool and sprinkle with lemon juice. For the sauce, beat the egg yolks with the egg, sherry and sugar in a hot water bath until the sauce is very creamy.

While continuing to beat, add salt, pepper and nutmeg.

Let the raspberries thaw until you can press them through a sieve, stir the pulp into the sauce so that it cools completely.

Mix with the salad just before serving or serve separately.

Serve with fresh white bread.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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