Le plateau de fruits de mer

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by: Laura






Fruits de mer is a seafood dish traditionally made of raw and cooked shellfish. The term comes from French and translates to "fruits of the sea". Traditionally, fruits de mer includes a variety of shellfish, with mussels, shrimp, and oysters traditionally being included, and is almost exclusively served cold. Additionally, several condiments are usually included, these are traditionally cocktail sauce, mignonette sauce, and lemon.




ingredients

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serves: 2

1 (1-lb/450-g) cooked lobster

1 (1 1/2-lb/750-g) cooked crab

2 flat or belon oysters

2 Pacific oysters

12 mussels (cleaned)

12 small hard-shell clams (washed)

6 in cooked langoustines shell

4 large shrimp in shell

12 periwinkles (cooked)

2 whelks (cooked)

FOR SERVING:

1/4 cup red wine

1/4 cup red wine vinegar

1 shallot (minced)

1/2 quantity Mayonnaise (made with olive oil)

Plenty of crushed ice

3 lb (1.5 kg) bladderwrack (or other edible seaweed, washed)

1 lemon (cut in half)

Nutrition Facts
Le plateau de fruits de mer

Servings Per Recipe: 2

Amount per Serving

Calories: 2010

  • Total Fat: 50 g
  •     Saturated Fat: 9.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 1396.6 mg
  • Sodium: 6766 mg
  • Total Carbs: 117.5 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 11.8 g
  • Protein: 255.5 g
VIEW DETAILED NUTRITION

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preparation

1.  Put the lobster belly-side down on a board and make sure none of the legs is tucked underneath. Cut it in half, first cutting through the middle of the head between the eyes. Then turn either the knife or the lobster around and finish cutting it in half through the tail.

2.  Open it up and Iift out the tail meat from each half.

3.  Remove the intestinal vein from the tail meat.

4.  Break off the claws, then break them into pieces at the joints. Crack the shells with a knife. Break off and discard the legs.

5.  Remove the meat from each of the claw sections in pieces as large as possible.

6.  Remove the soft, greenish tomalley (liver) and any red roe from the head section of the shell using a teaspoon. Save the tomalley. Poll out the stomach sac and discard. Reserve the shell.

7.  Wrap one hand in a towel and hold the oyster in it, flat shell facing uppermost. Push the point of an oyster knife into the hinge, Iocated at the narrowest point.

8.  Work the knife back and forth quite forcefully until the hinge breaks and you can slide the knife in between the two shells.

9.  Twist the point of the knife upward to lever up the top shell and locate the ligament that joins the oyster meat to it. lt will he slightly right of the center of the top shell. Cut through it with the knife and lift off the top shell. Keep the bottom shell upright so as not to lose any of the juices, although for this dish you need to pour away half of the juices.

10.  Release the oyster from the bottom shell, but leave it in place. (Remove it completely if you are shucking the oysters). Pick out any little pieces of shell. Arrange the oysters on their half-shells on a heatproof serving platter covered in a thick layer of coarse salt and sprinkle with some ginger. Broil for 3 minutes. Sprinkle the cucumber, cilantro, and chive mixture into each shell, add the black bean dressing, and serve warm.

11.  Wash the mussels under plenty of cold water. Discard any that are open and won't close up when lightly squeezed. Pull out the tough fibrous beards, or "byssus", protruding from between the tightly closed shells.

12.  Knock off any barnacles with a large knife, then give the mussels another quick rinse to remove any little bits of shell.

13.  Put the mussels into a yery large pan with the butter, minced onion, and white wine. Make sure that there is plenty of room in which the mussels can be moved around. lf the pan is overcrowded, those at the bottom will overcook before the heat can reach those at the top, so never more than half-fill the pan.

14.  Cover and cook the mussels over a high heat, shaking the pan vigorously every now and then, for 3 to 4 minutes, until they have all just opened.

15.  Immediately remove the pan from the heat and spoon the mussels into warmed deep bowls, discarding any mussels that have remained closed.

16.  Wash the clams under plenty of cold water. Put them in a single layer into the bottom of a large, shallow pan and add a little water.

17.  Cover the pan with a tight-fitting lid and cook over a high heat for 2 to 3 minutes, until the clams have opened just enough for vou to get them out of the shells. You don't want to cook them completely.

18.  Remove the clams from the pan, reserving the liquid if it's required, and let them cool slightly. Then slide a small, sharp knife into each shell and cut through the two muscles on either side near the hinge, which hold the two shells together.

19.  Remove the clams from the bottom shells and chop them into small pieces.

20.  Cut the crab in half right through the back shell, down between the eyes.

21.  Mix together the red wine, red wine vinegar, and shallot, and pour into a small bowl. Spoon the mayonnaise into another bowl.

22.  To assemble the dish, cover the bottom of a large serving platter with a thick layer of crushed ice and cover with the seaweed. Arrange the shellfish on top and garnish with the halved lemon. Serve with the shallot vinegar and mayonnaise.

Cooks' note:
ALTERNATIVE FISH:
Raw cleaned bay scallops, prepared sea urchins, raw cockles (prepared as for clams), cooked small shrimp, cooked shore or other crabs, etc.

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