Fruits De Mer Platter Recipes

GRATIN AUX FRUITS DE MER (JULIA CHILD)

Gratin Aux Fruits De Mer (Julia Child) image

This is a quick and delicious main course dish that is made by combining a cream sauce with canned salmon or leftover cooked fish. You can use a baking dish or a pastry shell. The original recipe calls for cooked or canned salmon, but you can use any kind of fish or shellfish and it will taste great!

Provided by Jostlori

Categories Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup onion, finely minced
3 tablespoons butter
3 tablespoons flour
1 cup boiling milk
1/4 cup dry white wine or 1/4 cup dry white vermouth
juice, from salmon can if any
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon oregano
4 -6 tablespoons whipping cream
1 1/2 cups salmon, cooked or 1 1/2 cups salmon, canned
1/4 cup grated swiss cheese
1 tablespoon butter
sauteed mushroom, sliced hard-boiled eggs

Steps:

Preheat oven to 425 degrees.
In a heavy bottomed 2 quart saucepan, cook the onions in butter over low heat for 5 minutes, until onions are tender but not browned.
Stir in the flour, and cook slowly for 2 minutes without coloring.
Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings.
Now bring this sauce to a boil over moderately high heat, stirring.
Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then, thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning.
Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread in baking dish or pastry shell.
Sprinkle on the cheese and distribute the butter in pea-sized dots.
Bake in upper third of oven for about 15 minutes, or until top is nicely browned.

PLATEAU FRUITS DE MER

Plateau Fruits de Mer image

Provided by Bobby Flay

Categories main-dish

Yield Varies

Number Of Ingredients 21

Ingredients

Black Pepper Mignonette, recipe follows
Red Chile Cocktail Sauce, recipe follows
Creamy Mustard Sauce, recipe follows
Stone crab claws
Cooked large shrimp
Selection of raw oysters
Selection of raw clams
Cooked mussels
1 cup red wine vinegar
1 to 2 shallots, finely chopped
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt
1 cup ketchup
1 tablespoon chipotle pepper puree
2 tablespoons fresh lime juice
1/4 cup prepared horseradish, drained
Salt and pepper
1 cup prepared good-quality mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
Salt and pepper

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 DE FRUITS DE MER WITH TWO SAUCES

Plateau de Fruits de Mer with Two Sauces image

The key to this dish is to leave the heavy lifting to a fish purveyor, who often will steam the shellfish and shuck the oysters for a minimal charge. Make the simple sauces earlier in the day, and your work is done. For the serving tray, buy crushed ice or place a few cups of ice in a plastic bag, wrap in a dish towel, and crush using a rolling pin or a meat tenderizer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h15m

Number Of Ingredients 11

Ingredients

1/4 cup white-wine vinegar
1 tablespoon finely chopped shallot
2 tablespoons finely diced, peeled cucumber
Coarsely ground black pepper
1/3 cup ketchup
1 tablespoon prepared horseradish
1/4 teaspoon finely grated orange zest
4 jumbo shrimp, steamed, peeled, and deveined
4 oysters, shucked and in shells
1 small lobster tail, steamed and cut in half
Lemon wedges, for garnish

Steps:

Stir together vinegar, shallot, cucumber, and 1/4 teaspoon pepper in a small bowl for mignonette. Stir together ketchup, horseradish, and orange zest in another small bowl for cocktail sauce. Refrigerate sauces until chilled, at least 1 hour, and up to 1 day.
Place crushed ice on a tray, and arrange seafood, sauces, and lemon wedges on top.

PLATEAU FRUITS DE MER

Plateau Fruits de Mer image

Provided by Bobby Flay

Categories main-dish

Yield Varies

Number Of Ingredients 23

Ingredients

Black Pepper Mignonette, recipe follows
Red Chile Cocktail Sauce, recipe follows
Creamy Mustard Sauce, recipe follows
Stone crab claws
Cooked large shrimp
Selection of raw oysters
Selection of raw clams
Cooked mussels
1 cup red wine vinegar
1 to 2 shallots, finely chopped
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt
1 cup ketchup
1 tablespoon chipotle pepper puree
2 tablespoons fresh lime juice
1/4 cup prepared horseradish, drained
Salt and pepper
Salt and pepper
1 cup prepared good-quality mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
Salt and pepper
Salt and pepper

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.

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