Grilled Conch Cocktail Salad
(Petite Verrine de Conque Grille)
These “breezy little bites” flavors and aromas should transport you to a reverie –Imagine strolling along the shore, surrounded by the turquoise water, blue skies, and bright sun of the Caribbean Sea. Here in Haiti, succulent, fresh caught from the ocean and grilled sur place (on sight) and sold by beachside vendors in plastic cups or bowls. Pair with a bottle of Prestige - the island’s unique domestic beer. It is one of my favorite dégustation.
Difficulty: Easy
Equipment:
Indoor/outdoor grill or a cast iron grill
Ingredients:
4 lbs fresh Conch meat grilled, chopped
1 tbs extra virgin olive oil (to marinate)
½ tsp paprika
1 tbs fresh parsley, chopped finely
Juice of 1 lime, lemon or sour oranges
1 tsp salt
½ tsp fresh ground pepper
2 scotch bonnet peppers, deveined, seeded and minced (assorted colors)
1 large size red onion, chopped finely
1 medium size red bell pepper, chopped finely
1 medium size yellow bell pepper, chopped finely
Method:
For the Vinaigrette:
In a small bowl combine red bell pepper, red onion, lime juice, hot pepper, and parsley.
Mix well and set aside.
For the Conch Meat:
Rinse conch with water and remove films.
Place conch in a large bowl, season conch with olive oil, paprika, salt, pepper.
Heat grill, drizzle with some olive oil.
Place conch meat to grill for 3 minutes each side.
Remove conch meat from grill and let cool. Cut with precision the pink area of each conch meat; set aside for garnishing then chop the rest to small pieces.
Pour vinaigrette mixture to conch.
Sprinkle with parsley.
Allow to marinate for about 30 minutes or 1 day before serving.
Serve cold or at room temperature.
For the Presentation:
Spoon mixture of conch and vinaigrette into shot glasses.
Garnish each verrine (glass) with frisée lettuce and/or (what I call conch flower which is a thin part of the conch that looks curly and pink).
Other Suggested Drinks: I have found that Belgium beers like “Binchoise” to be a perfect accompaniment to these breezy little bites. They will also go elegantly with a California sparkling wine, a German Riesley or Champagne. In the island, it is likely to be drunk with a beer or a cocktail such as Barbancourt Classique
