Fruits de Mer

Seafood lovers will be thrilled with Mitch Tonks version of a luxurious shellfish starter, served with flavoured, home-made mayonnaise
By Mitch Tonks
Fruits de Mer
  • Rating:
  • Serves: 2-3
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

main

  • 1 lobster, cooked
  • 1 crab, cooked
  • 12 prawns, cooked
  • 12 oysters
  • 100 g raw winkles
  • 200 g fresh clams
  • 200 g fresh cockles
  • 200 g live mussels
  • 6 langoustines
  • 4 shore crab
  • 75 ml water
  • salt
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 150 ml sunflower oil
  • lemon juice, to taste (optional)
  • 2 cloves garlic, finely chopped
  • 2 tsp tomato ketchup
  • tabasco, to serve
  • splash of Brandy or whisky brandy
  • 100 ml red wine vinegar
  • 2 shallots, finely chopped
  • lemon wedges, to serve

To garnish:

  • seaweed
  • sprigs of parsley

Method

1. Cut the lobster in half lengthways. Remove the stomach and give the claws a crack to break the shell.

2. Open the crab, remove the 'dead man's fingers' and cut the body into four. Give the claws a few cracks to break the shell to make getting the meat out at the table easier.

3. Put the langoustines, clams, mussels, cockles, winkles, prawns and shore crabs into a pan with the water and a tablespoon of salt. Bring to the boil, cover and steam for 4 minutes until the mussels, clams and cockles open. Remove from the water and put on a tray to cool.

4. Using an oyster knife, open the oysters. Place a generous portion of crushed ice on a tray. Arrange the lobster, crab, langoustines, clams, mussels, cockles, winkles, prawns and shore crabs on the ice, garnishing with seaweed and parsley.

5. To make the aioli, place the yolks into a bowl with the mustard and a pinch of salt. Whisk together and add the sunflower oil in a steady stream, whisking as you do so. Flavour with lemon juice, if desired.

6. Set a third of the mayonnaise to one side. Mix in the chopped garlic to another third of the mayonnaise. To make seafood sauce, mix in the tomato ketchup, a dash of Tabasco and the brandy to the remaining mayonnaise.

7. To make shallot vinegar, mix together the red wine vinegar and the shallots.

8. Serve the fruits de mer with the mayonnaise, aioli, seafood sauce, shallot vinegar, lemon wedges and Tabasco.

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