Seafood salad

Seafood salad is the author's recipe of the Italian chef Emanuele Pollini. The chef uses homemade mayonnaise in it. If you are too lazy to cook this sauce yourself, then you can replace it with ready-made mayonnaise of good quality.

Ingredients

• fresh mini squids - 200 g
• crab meat - 100 g
• octopus - 100 g
• tuna - 80 g
• scallops - 150 g
• red pepper - 80 g
• red cabbage - 200 g
• tomatoes - 40 g
• gelatin - 2 sheets
• capers - 5 g
• sunflower oil - 60 g
• sesame oil - 1 g
• white vinegar - 10 g
• seaweed - 1 g
• boiled potatoes - 60 g
• tajas olives - 10 g
• nasturtium and marjoram leaves, flowers - for serving
• salt to taste
• grape seed oil - 10 g
• sugar - 1 tablespoon
• For the scallop sauce:
• homemade mayonnaise - 1 tablespoon
• cuttlefish ink - 1 tbsp. l.
• lemon zest - 10 g

Directions

1. Peel the squid gently, then place the squid in a vacuum cooking bag and leave for 10 minutes in a preheated oven at 60 degrees.
2. Fry red peppers, then peel and peel them.
3. Cut the cooked peppers and squid into slices and roll into a roll.
4. Place the crab in a steam bath and let sit for 5 minutes. After cooking, peel off the shell and cut into 3 cm pieces.
5. Place the octopus in a double boiler at 95 degrees for an hour and then let it cool.
6. At this time, prepare mashed potatoes, mix with olives and salt to taste.
7. Cut the octopus into small 3cm slices.
8. Cut the tuna into cubes. Place one sheet of gelatin in cold water.
9. In a blender, combine the chopped tomatoes and gelatin.
10. Dry the washed capers, then fry at 180 degrees.
11. Place the capers and the tomato-gelatin mixture on top of the tuna.
12. Uncover scallop shells. Season with salt and pepper, drizzle with olive oil and place in an oven preheated at 25 degrees for 60 seconds.
13. Squeeze out lemon juice and mix it with lemon zest, cuttlefish ink and mayonnaise. Place scallops on top of the sauce. Drizzle with a mixture of sesame and vegetable oils.
14. Boil cabbage in salted water with the addition of 1 sheet of gelatin per 100 g of water. Remember to stir the water constantly in the pot.
15. Place the boiled cabbage on baking paper and leave overnight.
16. Combine seaweed with grape seed oil and marinate in a vacuum bag for 2 days.
17. Boil white vinegar with sugar and mix with pickled seaweed.
18. Place the seafood on a large plate in the same order as you cooked it: first the squid, then the crab, then the octopus, tuna, scallops and red cabbage with seaweed. Decorate the dish with nasturtium and marjoram flowers and leaves.