There’s nothing like seafood to really embrace Summer. Today, our Corporate Chef Francesco Laforgia will take us through a delicious seafood-based dish, which will surprise your guests with its flavors. 

 

Mr Laforgia, give us a brief overview on your career so far. 
 “After my diploma in Culinary Arts and some work experience placements, I had the chance to work in award-winning hotels and Michelin-starred restaurants around Europe before starting my career in the cruise industry in 1995. I joined the MSC family in 2017 as MSC Yacht Club Corporate Chef. My job is to constantly assess our menus and overall gastronomic experience.”

 

What are the main characteristics of the delicious dish we’re presenting today?
“This dish has deep roots in the Mediterranean culture but is given an international twist thanks to the aioli sauce that makes it delicious and rich. This creamy and tasty sauce truly internationalizes the dish, making it suitable for all palates. And the best part? It's incredibly easy to prepare!”

 

Which tips would you give for the perfect success of this recipe?
“The key to the success of this recipe is not to overcook the seafood, which may result in a chewy texture. Cook it in fish stock for just a few minutes and then allow it to cool down in the same flavorful stock by adding some ice. This method ensures that all the delicate flavors are preserved, making each bite a delightful experience.”

 

Where is it possible to try this one-of-a-kind seafood salad on board our ships?
“This delicious Herbs and Citrus Marinated Seafood Salad will be served during our upcoming Grand Voyages and during the World Cruise 24, but it’s also often available in the MSC Yacht Club.”


Ingredients for 4 persons:

For the seafood salad
Fish stock 1 lt
Shrimps 4 pc
Shrimps baby 120 g
Squid rings 160 g
Mussels 80 g
Scallops 100 g

For the seafood marinade
Olive oil 40 ml
Lemon juice 20 ml
Freshly chopped dill   2 g
Freshly chopped parsley 4 g

For creamy aioli emulsion
Fresh parsley 12 g
Mayonnaise 120 g
Chopped garlic 12 g
Lemon juice & zest 100 g
Mashed potato 40 g
Salt 1 g
Pepper 1 g

For garnish & plating 
Celery leaves 8 g
Chives 8 g
Tomato julienne 40 g
Lemon skin julienne 8 g
Basil oil (Oil blended with basil) 12 ml


Preparation

 

Seafood salad:
First, cook the shrimps in the simmering fish stock for about 2 minutes, then remove them and cool them quickly by using ice. Repeat the same process for the baby shrimps, squid, mussels and scallops. Drain well and keep refrigerate while you prepare the other ingredients. 

 

Seafood marinade:
Combine olive oil, lemon juice, dill and parsley and mix well.

 

Creamy aioli emulsion:
Blanch the parsley leaf in hot boiling water, then drain and cool down in iced water.
Combine the drained parsley with mayonnaise, garlic, lemon juice, mashed potato, salt and pepper and blend until smooth and creamy. Then store in the freezer while you set the other ingredients in the plate. 

 

Garnish and plating:
Place the seafood into a large bowl and mix with the marinade, then add celery leaves, tomato julienne, salt and pepper. 
In the middle of a plate, pour a small ladle of creamy aioli emulsion and then sit the seafood salad on it. Top it all with a bigger shrimp, garnish with chive batons, lemon skin julienne and drizzle with basil oil.

 

 

Enjoy!