Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Le Grand Plateau de Fruits de Mer

Name: Le Grand Plateau de Fruits de Mer (Deluxe Seafood Platter For Two or More)
Cuisine: American
Ingredients: crushed ice; oysters; lemon crown; kale leaves; clams; crisp baguette; fresh seaweed; lemon mayonnaise sauce for seafood; sauce mignonette; salted butter; white bread; tuna tartare; mussels; tomato cup; lobster; poached shrimp for cocktail; crab claws; lemon

Deluxe Seafood Platter For Two or More

Preparation info

Difficulty
Complex

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Crushed ice	as needed	as needed

Americas
Europe
United States
Fish course
Starter
Pescatarian
Winter

Method

Procedure

Plating

Assemble the bottom tier:
- Fill the bottom tray of a 3-tier seafood stand with crushed ice and line it with seaweed or kale leaves. Place the lemon crown in the center.
- Open the oysters and clams, and arrange them around the lemon crown.
- Place the tray in

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Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Cold Seafood

Raw Shellfish Specialties

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