Preparation
- Rinse the thawed seafood, drain and pat thoroughly dry.
- Heat the olive oil in a frying pan and fry the seafood briefly in batches. Return everything to the pan, add the spring onions and garlic and cook for a moment.
- Deglaze with the white wine, cover and cook for 4 to 5 minutes, season with salt and pepper and transfer to a bowl, then let cool slightly.
- Whisk the lemon juice with salt and pepper, whisk in the olive oil and add the parsley and dill.
- Stir the marinade into the seafood and leave the salad covered in the fridge to marinate for at least 1 hour. Serve with baguette.
Drink with it
Sparkling wine · excellent match
Franciacorta, Cava or Champagne, brut
High acidity and fine bubbles suit the lemon and the briny note and keep the olive oil in check.
Sparkling wine, Champagne, and Prosecco: what's the difference?White wine · excellent match
Vermentino, Verdicchio or Albariño, dry
Citrus fruit, firm acidity and a salty edge mirror the marinade and the seafood without making the olive oil seem heavy.
Which wine pairs with food? A simple approach to choosingRosé · good match
Dry, pale Provence rosé
Delicate fruit and freshness accompany the seafood without covering its delicacy.
Pale lager · good match
Pils or helles, well chilled
Fizz and light bitterness refresh after the olive oil and carry the lemon along.
Pils or Helles: What's the Difference?