Sunday, November 21, 2010

Roasted Garlic and Capelin Caviar Seafood Salad

     Many lobster restaurants in Maine serve mayonnaise based lobster or shrimp salads that are nice to eat, but they can become boring.  No seasoning, no herbs, just plain mayonnaise and seafood is the simple style of Maine.  Adding roasted garlic and capelin caviar to the Maine style seafood salad mayonnaise does turn the simple seafood salad into flavor sensation!
     Recipe:  Peel a 5 whole garlic cloves. 
     Place the garlic cloves in a small saute pan that is brushed with oil. 
     Cover the saute pan with a lid. 
     Place the pan in a 325 degree oven. 
     Shake the pan every 5 minutes. 
     When the garlic turns a light brown color, then it is fully roasted and soft.
     Mash and mince the roasted garlic. 
     Place the mashed garlic into a mixing bowl. 
     Add a small dollop of mayonnaise.
     Add a small squeeze of lemon juice.
     Add a small spoonful of finely minced onion.
     Add a small spoonful of finely chopped roasted red bell pepper.
     Add a tablespoon of finely chopped celery.
     Add a pinch of chopped parsley.
     Add sea salt and white pepper. 
     Mix the dressing thoroughly. 
     Add small spoonful of capelin caviar (Masago) and gently stir.
     Heat a sauce pot over high heat. 
     Add 4 cups of water.  Add a couple pinches of sea salt and a squeeze of lemon juice.
     Bring the liquid to a boil.
     Add a 3 or 4 ounce piece of flounder filet. 
     Add 3 or 4 large peeled and deveined shrimp.
     When the flounder and shrimp are nearly fully cooked, add a handful of sliced squid.
     Poach for about 1 minute more till the squid becomes fully cooked.
     Drain off the hot water off of the seafood.
     Cool the seafood under cold running water. 
     Drain the water completely off of the seafood.
     Slice the shrimp into small pieces. 
     Break the flounder filet into small chunks.
     Gently fold the seafood into the roasted garlic and capelin caviar mayonnaise dressing.
     Place a mound of chopped Boston Lettuce on the center of a plate. 
     Place cucumber slices and plum tomato wedges around the lettuce on the plate. 
     Place some very fine julienne sliced carrot strips on the lettuce.
     Mix a small splash of virgin olive oil and a small squeeze of lemon juice together in a small bowl.
     Drizzle the lemon oil over the lettuce, cucumbers and tomato. 
     Place the roasted garlic, capelin caviar seafood salad on top of the lettuce. 
     Sprinkle capelin caviar over the top of the seafood salad. 
     Garnish with a parsley sprig and a lemon slice.
     Tasty!  The roasted garlic flavor is very mellow and rich.  Chilled seafood and roasted garlic mayonnaise dressing are so great together.  The mild capelin caviar and roasted red pepper adds to this salad's great flavor too.  Yummy!  ...  Shawna

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