Name: Seafood Platter (Le Plateau de Fruits de Mer)
Ingredients: 4 cooked Mediterranean prawns (crevettes); 50 ml red wine vinegar; 50 ml red wine; Mayonnaise; 1 shallot, finely chopped; 1 x 500 g cooked lobster; 1 lemon, cut in half; 2 whelks, cooked; 6 cooked langoustines; 500 g samphire, washed; 12 clams, washed; 2 Pacific oysters; 12 winkles, cooked; 2 native oysters; 1 x 500 g cooked brown crab; 12 mussels, cleaned; Plenty of crushed ice

Preparation info

Difficulty
Easy

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

A seafood platter is a celebration of the sea and is often comprised of various cold shellfish. This could mean all raw in some cases but normally means a combination. Lobster is usually the star of the show but can also comprise of langoustine or large prawns plus cooked mussels, clams and raw oyster with a special dressing called mignonette.

The seafood platter is a great French celebration also where it is known as plat de fruits de mer - literately plate of fruits of the sea. An