Mini Seafood Tower
This recipe crafts elegant mini seafood towers featuring tender potatoes, crisp zucchini, succulent shrimp, and flaky cod. Expertly layered and seasoned, it offers a refined, light main course, perfect for a sophisticated lunch or dinner. The presentation is as important as the taste, making it an impressive dish in just 30 minutes.
Equipment
- 1 Pot For boiling potatoes
- 1 Saute Pan For cooking zucchini, shrimp, and cod
- 1 Cutting Board
- 1 Chef's knife
- 4 Stacking Rings or Food Molds Essential for forming the 'towers'
Ingredients
Main
- 400 grams waxy Potatoes
- Salt
- 1 Zucchini
- Olive oil
- freshly ground Pepper
- 2 stems Dill
- 12 Shrimp ready to cook peeled and deveined
- 4 leaves Leek
- 120 grams fish fillet cod
- Algae for garnish
Instructions
- Wash and dice waxy potatoes into small, uniform cubes. Boil them in generously salted water until tender, then drain thoroughly.
- Wash and thinly slice the zucchini. Sauté lightly in a small amount of olive oil until tender-crisp, then season with salt and freshly ground pepper. Set aside.
- Heat olive oil in a sauté pan. Add the peeled and deveined shrimp and cook quickly until pink and opaque, about 1-2 minutes per side. Remove and set aside.
- In the same pan, gently cook the cod fillet until it flakes easily and is opaque throughout, approximately 2-3 minutes per side depending on thickness. Flake into bite-sized pieces.
- Blanch the leek leaves briefly in boiling water until pliable (about 30 seconds), then immediately transfer to an ice bath to stop cooking. Pat dry thoroughly.
- Finely chop the fresh dill.
- In a mixing bowl, gently combine the cooked potatoes, sautéed zucchini, cooked shrimp, and flaked cod. Mix in most of the chopped dill, a drizzle of olive oil, salt, and freshly ground pepper.
- Line each stacking ring with a blanched leek leaf if desired for presentation, then carefully fill the rings with the seafood and vegetable mixture, pressing gently to form a compact tower.
- Carefully remove the stacking rings, leaving the formed towers on serving plates.
- Garnish each mini seafood tower with additional fresh dill and a small piece of algae for an elegant finish. Serve immediately.
Notes
Achieving a successful seafood tower hinges on precise cooking and careful assembly. For the potatoes, ensure they are cooked until just tender, then cut cleanly for stability. Zucchini should be lightly sautéed to maintain a slight bite and vibrant color. The key to succulent seafood is gentle cooking – shrimp and cod should be seared briefly until opaque, avoiding overcooking which leads to rubbery textures. A touch of acidity, like a squeeze of lemon juice, can elevate the seafood's natural flavors. When building the towers, use a stacking ring for uniformity. Consider blanching the leek leaves for pliability if using them to wrap components. Garnish with fresh dill and a sprinkle of flaky sea salt for enhanced flavor and visual appeal.