Plato de Mariscos (Fruits de Mer)

Ingredientes

• 1 Dressed Crab
• 6 Langoustines
• 12 Crevettes
• 150 grams Small Prawns (Whole or Peeled)
• 80 grams Crayfish Tails
• 120 grams Smoked Salmon
• 150 grams Smoked Mackerel
• 12 Crab Stick (cut in half)
• 60 grams Caviar
• 90 grams Cockles
• 8 Mussels
• 16 Marinated Anchovy fillets
• 16 Pimento stuffed Olives
• 1 bag Crushed ice
• 1 bag Salad leaves
• 2 Lemons
• Blini
• Bread
• Butter (for bread)
• 10 Cherry Tomatoes
• Small handful Fresh Dill or Parsley
• Marie Rose Cocktail Sauce
• Seafood Boil Sauce
• Tartare Sauce

Preparación

1. 1

   --- Preparation ---

2. 2

   Sauces: Make any sauces required ahead of time or transfer shop-bought ones into serving dishes.

3. 3

   Cook: If any seafood has been purchased raw, cook them first and cool them immediately.Dress your cooked crab if not purchased already dressed.

4. 4

   Wrap an anchovy fillet around each olive.

5. 5

   --- Platter ---

6. 6

   Ice: On a large platter plate or board, make a base of ice with some salad leaves and tomatoes around the outside.

7. 7

   Centrepiece: Place the biggest seafood item, either lobster or dressed crab, in the middle as the centrepiece.

8. 8

   Seafood: Continue adding the remaining seafood items, I usually add them in size order, largest first.

9. 9

   Caviar: Place caviar into small serving bowls to place on to the platter.

10. 10

    Fill: Add the smaller cooked seafood items. Fill any holes up with the anchovy-wrapped olives.

11. 11

    Lemon: Cut wedges or slices of lemon, and place them all around the board.Add small sprigs of dill or parsley.

12. 12

    --- Serving Suggestions ---

13. 13

    Serve the Seafood Platter with buttered brown bread and blini's and pots of sauce on the side.