Ingredients
1/2 lb. each of cleaned squid, baby octopus, scallops, and shrimp
8 oz. mussels
1/2 glass dry white wine
8 tbs. Extra virgin olive oil (full bodied and well balanced)
2 oz of sea urchin meat
1 Teaspoon of grated Lefkas Mullet Bottarga
2 oz. parsley, chopped
3 clove garlic
2 lemons squeezed
salt
pepper
Preparation
Clean, poach and dice all the fish.
Steam the mussels in 2 tbs. olive oil, 1 clove garlic and the white wine until they open up. Shell and mix with the rest of the fish and refrigerate.
Prepare a mixture with parsley and garlic and set aside.
Prepare the dressing making an emulsion with the fresh sea urchin and the mullet bottarga with 6 tbs. olive oil and the juice of the lemon, add salt and pepper to taste and set aside.
Mix the dressing with the fish and toss well, top with a generous sprinkling of the parsley and garlic mixture and serve .
