Best 4 Fruits De Mer Platter Recipes
Indulge in a culinary journey with our exquisite Fruits de Mer platter, a symphony of seafood delicacies that will tantalize your taste buds and transport you to the shores of culinary bliss. This platter features a carefully curated selection of the freshest and most delectable seafood, each ingredient chosen for its unique flavor and texture. Dive into the succulent shrimp, briny oysters, tender mussels, and succulent lobster, all cooked to perfection and arranged artfully on a bed of crushed ice. Accompanied by a medley of zesty sauces, tangy mignonette, and freshly grated horseradish, this platter is a veritable feast for the senses. Whether you're hosting a special occasion or simply seeking an extraordinary dining experience, our Fruits de Mer platter promises an unforgettable culinary adventure.
**Recipes featured in the article:**
1. **Classic Shrimp Cocktail:** Experience the timeless elegance of shrimp cocktail, where succulent shrimp are poached to perfection and chilled, then served with a zesty cocktail sauce made from ketchup, mayonnaise, horseradish, and lemon juice.
2. **Oysters Rockefeller:** Indulge in the rich and decadent flavors of Oysters Rockefeller, a classic dish that combines plump oysters, creamy spinach, buttery bread crumbs, and a hint of Pernod.
3. **Steamed Mussels:** Discover the simplicity and elegance of steamed mussels, cooked in a flavorful broth of white wine, garlic, shallots, and fresh herbs.
4. **Lobster Thermidor:** Embark on a culinary journey to France with Lobster Thermidor, a luxurious dish featuring succulent lobster meat, a creamy sauce made from béchamel, mustard, and cognac, and a sprinkling of Gruyère cheese.
5. **Seafood Cioppino:** Dive into the depths of flavor with Seafood Cioppino, a hearty Italian stew that brings together an array of seafood, including shrimp, mussels, clams, and fish, simmered in a rich tomato broth.
FRUITS DE MER PLATTER
This seafood platter -- overflowing with lobster, king crab legs, shrimp, oysters, and clams -- is a showstopper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 6 to 8
Number Of Ingredients 19
Steps:
- Make the court-bouillon: Prepare a large ice-water bath. Fill a 3-gallon pot with cold water. Add wine, salt, lemons, paprika, coriander seeds, celery seed, and bay leaves. Bring to a boil.
- Cook seafood: Add lobsters head first to court-bouillon. Cover; return to a boil. Cook 10 minutes. Using tongs, transfer lobsters to ice-water bath. Add crab legs to court-bouillon. Return to a boil; cook 8 minutes. Transfer lobsters to a plate; immediately add crab legs to ice-water bath, adding more ice as needed. Add shrimp to court-bouillon. Return to a boil; cook until shrimp are pink and opaque, about 3 minutes. Add shrimp to ice-water bath; let crab legs and shrimp cool completely. Transfer to a plate.
- Separate tails, claws, and knuckles from lobsters; using kitchen shears or a knife, split tails lengthwise through shells, then halve crosswise. Crack claws and knuckles so that meat can be easily removed. Separate crab legs at knuckles. Using kitchen shears, cut away a piece of shell so meat can be easily removed. Peel and devein shrimp, leaving tails intact. Transfer lobster pieces, crab legs, and shrimp to a rimmed baking sheet; wrap tightly in plastic. Refrigerate until ready to serve, or overnight.
- Assemble the platter: Just before serving, fill a 3-tier glass serving stand with crushed ice. Shuck the oysters and clams; set flat on bottom tier so that juices do not spill. Arrange lobsters and shrimp on middle tier. Put caviar into a small bowl, and set in center of top tier; arrange crab legs around caviar. Serve with toast points, the cocktail sauce, saffron mayonnaise, mignonette sauce, and lemon wedges.
PLATEAU FRUITS DE MER
Steps:
- Make the 3 sauces first to allow them to sit for 30 minutes before serving. Arrange seafood over ice on a 3-tiered platter. Serve immediately with 3 sauces.
- Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving.
- Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes before serving.
- Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
PLATEAU FRUITS DE MER
Steps:
- Make the 3 sauces first to allow them to sit for 30 minutes before serving. Arrange seafood over ice on a 3-tiered platter. Serve immediately with 3 sauces.
- Black Pepper Mignonette:
- Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving.
- Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes before serving.
- Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
FRUITS DE MER
Provided by Hal Rubenstein
Categories dinner, project, main course
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the periwinkles and crabs: place the periwinkles in a small saucepan and all the crabs in another small saucepan. Cover both with cold water, add 1/4 teaspoon salt to each pan, cover and bring to a boil. Remove pans from the heat and set aside until shellfish is cool. Refrigerate until cold.
- For the crayfish and langoustines: drop the crayfish and langoustines into separate small saucepans of boiling salted water, cover and simmer for1 minute. Remove the shellfish from the pans and place in a bowl until cool. Refrigerate until cold.
- For the cockles and mussels: in each of two small saucepans, combine half the wine and half the shallots and heat to boiling. Add the cockles to one pan and the mussels to the other pan. Cover and steam about 2 minutes or until the cockles and mussels open. Remove the shellfish from the pans and place in separate bowls. Refrigerate until cold.
- For the lobsters: heat a large saucepan of salted water to boiling, add the lobsters, cover and cook 8 minutes or until shells are bright red and tails curl around the bodies. Remove lobsters to a cutting board and split lengthwise. Refrigerate until cold.
- To serve, arrange cooked seafood on platter with the oysters and clams and intersperse with the lemon wedges. Serve with your favorite herb mayonnaise.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 3 grams, Sodium 442 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Choose Fresh Seafood: The fresher your seafood, the better it will taste. If you can, buy your seafood from a reputable fishmonger or market.
- Cook Seafood Properly: Seafood cooks quickly, so it's important to not overcook it. Overcooked seafood is tough and chewy.
- Use a Variety of Cooking Methods: Don't just boil or fry your seafood. Try grilling, baking, or steaming it for a more flavorful dish.
- Season Your Seafood: Don't be afraid to season your seafood with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the fish.
- Serve Seafood with Fresh Accompaniments: Fresh lemon wedges, tartar sauce, and cocktail sauce are all classic accompaniments to seafood. You can also serve seafood with grilled vegetables, roasted potatoes, or a simple green salad.
Conclusion:
A fruits de mer platter is a delicious and impressive dish that is perfect for any occasion. By following the tips above, you can create a fruits de mer platter that your guests will love. So next time you're looking for a special dish to serve, give fruits de mer platter a try.
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