LETTUCE DOLMADES WITH SEAFOOD
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Recipe-Ingrediants
Lettuce dolmades with seafood are a different and delicious variation of the classic lettuce salad. This recipe combines the freshness of lettuce with the flavors of seafood, creating a dish that is both tasty and nutritious, perfect for the summer season!
Ingredients:
- 2 large lettuce heads
- 1 cup semi-cooked quinoa
- 750g mixed seafood (such as shrimp, calamari, mussels, etc.)
- 3-4 fresh spring onions, finely chopped
- 2 dried onions, finely chopped
- 2 cloves of garlic, finely chopped
- Juice of 2 juicy lemons
- 750ml vegetable broth
- Zest of one lemon
- Olive oil
- Salt and pepper
- ½ bunch of dill
- ½ bunch of fennel
Directions
To prepare our lettuce dolmades, we start by blanching the lettuce. Be careful, as they are more delicate compared to grape leaves. Simply dip them briefly in boiling water and then spread them on a tray to drain.
In a pan, saute the onions, followed by the garlic and rice. Then, add the seafood, excluding the mussels. Remove from heat and add the quinoa, dill, fennel, lemon zest, salt, and pepper.
Take each lettuce leaf, remove the hard stem, and place it in the bottom of a pot. Using a spoon, add the filling to the lettuce leaf, first folding the bottom to seal the filling, and then folding the sides. Continue until you have used all the filling. Place a plate on top for weight, and pour in the vegetable broth and lemon juice until the dolmades are covered.
Simmer the dolmades for about half an hour. Serve them with a yogurt sauce flavored with mastic and garnish with dill or fennel.
Enjoy these delightful lettuce dolmades with seafood as a refreshing and flavorful dish for any occasion!
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