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.
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