A light fish salad perfect for summery lunches.


  • 8 scallops
  • 16 prawn tails (cooked)
  • 1 green pepper
  • 1 shallot
  • 6 radishes
  • 1 cooked beetroot
  • 1 oak leaf lettuce
  • 3 pink rooster potatoes (cooked)
  • 1 egg
  • olive oil
  • salt, pepper
  • balsamic vinegar
  • soy sauce


  • Chop the cooked beetroot and place in a blender and reduce it to a purée. Transfer to a bowl and beat with an egg as for a mayonnaise and thicken it with olive oil. Add a splash each of balsamic vinegar and soy sauce.
  • Dice the green pepper into a very small dice (brunoise).
  • Take all the radishes and julienne them (use black radishes if available for a better effect). Arrange leaves of the oak leaf lettuce attractively in the centre of a plate, making a dome right in the middle and decorate these with the julienned radishes.
  • Peel and slice the potatoes and sauté these in a little olive oil followed by the scallops.
  • Now pour a few drops of balsamic vinegar on the salad and place the scallops in the middle of the domed leaves. Drizzle the beetroot sauce around the outside.
  • Take the prawn tails and place these here and there in the salad. Place the sliced and sauteed potatoes around the sides of the domed section.
  • Now scatter the diced pepper all over the salad and enjoy.

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