SEAFOOD SALAD WITH SAFFRON VINAIGRETTE

INGREDIENTS

12 tiny shrimp, peeled
16 vineyard snails (Otala lactea)
16 mussels
16 cockles
40 gr.sea bass or similar fish
1 spring onion
50 gr.Dutch cucumber
1 eggplant
1 avocado
50 gr.red pepper
10 gr.coriander leaves
Vinaigrette:   
100 ml lemon juice
300 ml saffron-flavored oil (1½ gr. saffron threads infused for 4 h. at 65ºC)
salt and pepper to taste

PREPARATION

In salted water, cook the shrimp, snails, mussels and cockles just until they open up. Refresh in iced water. Peel the shrimp.
Wash the sea bass. Remove the backbone and cut into sashimi-style fillets. Make the vinaigrette with the lemon juice, saffron-flavored oil, salt and pepper. Slice the scallion and cucumber in the electric slicer set at 3 mm. then into strips the same size. Place in cold water with a little salt for 30 min. Blanch the eggplant in steam. Cut the avocados into slices then into cubes. Finely chop the pepper and cut the coriander into pieces.

TO SERVE

Place the shellfish and fish on the base of the plate and decorate with the avocado, eggplant, cucumber and scallion. Finish with the red pepper and coriander. Generously pour over the vinaigrette.