How to Make a Fruits de Mer Platter
Few dishes are as visually stunning as fruits de mer, with ice-filled platters boasting abundant, amazing treats of the sea such as lobster, oysters, crab, shrimps, mussels, and plenty more.
- Yield: 2 1x
- Category: Entree
- Cuisine: French
Ingredients
Scale
- 6 opened raw oysters
- 8 cooked whelks
- 3 cooked small crabs
- 24 small brown shrimps
- 12 cooked prawns, deveined but shell-on
- 6 opened large clams
- 6 cooked langoustines
- 24 cooked mussels
- 24 winkles
- Crushed ice, as needed
- Seaweed or parsley sprigs, for garnish (optional)
For the Mayonnaise
- 3 egg yolks at room temperature
- 2 pints vegetable oil, at room temperature
- ½ teaspoon Dijon mustard
- Lemon juice, salt and black pepper, to taste
For the Mignonette
- 4 tablespoons red wine vinegar
- 1 tablespoon finely diced shallot
- Salt and black pepper, to taste
Instructions
- Combine the red wine vinegar and shallot to make the mignonette, then add salt and black pepper to taste.
- You can make it a day ahead if you want (and the flavors will mellow out nicely if you do).
- Next make the mayonnaise.
- Whisk the egg yolks with the mustard, then add the oil bit by bit.
- Don’t add it too fast else the mayonnaise will split.
- Add lemon juice, salt and black pepper to taste.
- Arrange the crushed ice on a large platter.
- Add seaweed or parsley sprigs to garnish (optional).
- Arrange the seafood on the ice, then serve with the mayonnaise and mignonette on the side.
Notes
- To cook the seafood, prepare some court bouillon with water, white wine and aromatic veggies and herbs, then plunge the seafood into this boiling liquid. Take it off the heat and the seafood will be cooked in minutes.
- Alternatively you can steam the seafood or (if you must) get it already cooked.
- Omit the mignonette if you’re not keen on it.
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