Seafood salad

Prepare the salad ingredients:

• Clean the hake from bones by removing the loins and make 1 cm small cubes. Steam and flavour with a little virgin olive oil and sherry vinegar.
• Boil the prawns, cool and set aside.
• Peel and chop the carrot and cut the potato into 1 cm dice. Boil carefully so that the vegetables do not break.
• Cut the king crab into fine julienne.
• Clean the lettuce and cut into pieces.
• Clean the tomato, drain the pineapple and chop both into 1 cm cubes.
• Prepare the marie rose sauce.

SET UP

• Make a crown with the lettuce on the plates, leaving the centre free to add the seafood salad.
• Mix the carrot, the potato, the tomato, the pineapple and the hake with the marie rose sauce.
• On top place some king crab and prawns (they can be peeled or left whole).

Observations:

• The fish can be cooked in the oven or sautéed.