Fish platter with prawns, langoustines, oysters

6 servings

Ingredients

Quantity Ingredient
10 Langoustines
20 Mediterranean prawns; peeled
8 Oysters
2 Lemons
2 tablespoons Tabasco sauce
Black pepper; a sprinkle
15 Mussels
15 Clams
2 Finley cut garlic cloves
1 Finely cut onion
4 Bay leaves
3 Stalks fresh parsley
20 millilitres Fish stock; (2/3fl oz)
Salt; a sprinkle
40 millilitres Fresh sardines; (1 1/3fl oz)
2 Whole garlic cloves
2 millilitres Anchovies
Black pepper; a sprinkle
20 millilitres Extra virgin olive oil; (2/3fl oz)

Directions

FOR SARDINE DIP

For the platter:

Boil water and add fish stock.

Steam the langoustines in a pot of boiling water.

Peel the Mediterranean prawns.

Serve the oysters with lemon, tabasco and black pepper.

Chop the onion finely, as well as the parsley and garlic.

Steam the mussles and clams in the stock with garlic, onion, bay leaves and fresh parsley.

Now arrange it all on some ice on a platter and serve.

Sardine dip:

Make sure that there are no bones in the sardines and pan fry them until the skin starts to crisp.

Now blend them in the mixer with the garlic, anchovies, black pepper, salt and the oil until it starts to form a smooth paste. Serve with the fish platter.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes