Ingredients

10 endive leaves

Filling

1 cup finely diced melon

50 grams squid rings

10 mussels

100 grams medium shrimp

30 ml. oil

salt

white pepper

Remoulade sauce

100      grams mayonnaise

20        grams chopped capers

20        grams chopped pickled cucumber

            chopped parsley

1          teaspoon Dijon mustard

            salt and white pepper

Preparation

1. Heat the water, salt and pepper in a saucepan and when it boils add the shrimp to parboil;

2. As soon as they change color, remove from the heat and put them into ice water to cool down;

3. In a frying pan, heat the oil and quickly sauté the squid and mussels;

4. Drain and rinse the seafood and add the melon;

5. Add the following sauce and season with salt and pepper to taste;

6. Arrange in the endive leaves.

Remoulade sauce

1.     Mix all the ingredients together and use with the filling in the endive leaves.