Seafood Gondola

Ben O' Donoghue combines a sumptuous medley of shellfish with a mouth-watering Marie Rose sauce in this fabulous buffet presentation
By Aldo Zilli
Seafood Gondola
  • Rating:
  • Serves: 6
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 large lobster, cooked
  • 12 prawns, cooked
  • 12 rock oysters
  • 1 dressed crab
  • steamed mussels, cold
  • pickled cockles
  • smoked salmon, sliced

For the Marie Rose sauce:

  • 500 ml mayonnaise
  • 250 ml tomato ketchup
  • 3 tbsp brandy

To serve:

  • handful of leaves of little gem and cos lettuce
  • 1 tomato, cut into fancy shapes
  • 2 lemons, cut into fancy shapes


1. To make the gondola, take a fish shaped plate, a white napkin and some kitchen foil and fashion into a gondola shape.

2. Arrange the seafood over the foil.

3. For the Marie Rose sauce, mix the mayonnaise, tomato ketchup, brandy and Worcestershire sauce until well combined.

4. Garnish the fish platter with the lettuce, tomato and lemons and serve immediately.

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