Fruits De Mer Recipes

Steps:

• Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
• Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
• Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
• Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

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.

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.

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.

Steps:

• Heat white sauce and add wine. Flour flounder and shake off excess flour. Heat butter in large pan, add floured fish, then add crayfish, tomatoes and oysters. Toss gently in the butter, move foods to one side of pan, pour over warmed brandy and light. Stir seafood into flames. Pour over 1 1/2 cups of sauce to douse flames. Add shrimp. In separate pan add some clarified butter and toss mushrooms with lemon juice and a pinch of cayenne. Add the seafood. Lay pancakes on warmed serving dish, place a large tablespoonful of mixture into the center. Fold over either side and turn whole filled pancake upside down. Continue in this manner until all pancakes are filled. Add 1 tablespoon of the cheese to the remaining sauce, spoon sauce over pancakes, dust surface with remaining cheese and place under grill to brown. Serve dusted with cayenne pepper and finely chopped parsley. Serve accompanied by lemon wedges.

Steps:

• Preheat oven to 425 degrees F. Make vol au vent by cutting a circle 8 inches in diameter in 1-inch thick pastry. Make another incision 1 1/2 inches from edge of pastry. Place round of pastry on a baking sheet brushed with cold water and bake 30 minutes. Remove lid and scoop out the inside to form a pastry case. Set aside. Place the mussels in a pan on a high heat with 1/4 cup of the dry white wine, cover, shake pan and allow to cook for 2 minutes. Allow to cool and then remove mussels from shells. Prepare fish stock by simmering snapper head with water, onion and Bouquet garni for 30 minutes and then strain. Place some clarified butter into a pan on the heat and add the shallot. Fry gently and then place the fish fillets on top and the scallops, and moisten with 1/2 cup of the fish stock and 1/4 cup of the dry white wine. Season with salt and pepper and poach for 5 minutes.
• Sauce: Place the 1 tablespoon butter in a saucepan and when it has melted add the sifted flour. Stir gently to cook the roux but do not allow to color. Remove from the heat and add the warmed fish stock a little at a time, beating well after each addition. Place sauce back on heat and season with salt and pepper and allow to simmer 10 minutes, stirring from time to time. In a separate pan place a little clarified butter and when hot add the mushrooms. Season with salt, pepper and nutmeg and add a squeeze of lemon juice. Allow to fry gently for 1 minute. Remove the fish fillets to a dish and place the scallops, shrimp, mussels and mushrooms together in a bowl. Mix the yolk with the cream and then stir into the sauce - add 1 tablespoon butter and then fold in the seafood being very careful not to break the fish. Check the seasoning. Place the seafood mixture into the pastry case and heat in a 350 degree oven for 10 minutes.

Steps:

• In a large pot over high heat, boil 2 quarts salted water. Fill second pot with ice water; set aside. While waiting for water to boil, to a medium bowl, add and mix to combine 1 cup olive oil, vinegar, 1 teaspoon Dijon, lemon juice, and tarragon. Set aside. Finely dice celery, fennel and red onion. Set aside. Toss shrimp in boiling water. Turn off heat and let shrimp steep for 3 minutes, then strain and immediately plunge into ice water to cool. Cut into 1/4-inch pieces. Place crab, scungilli, and shrimp in a large bowl and lightly toss with celery, fennel, and red onion. Cover with vinaigrette and toss. Season with salt and pepper. Refrigerate.
• Slice calamari into 1/4-inch pieces and steep in buttermilk. To make aioli, place garlic, 1 tablespoon Dijon, egg yolks, anchovies and chili in food processor and pulse while slowly streaming in 1 cup olive oil. When the mixture becomes thick and smooth, add lemon zest and 1 teaspoon black pepper. Salt, to taste, and refrigerate until ready to serve.
• Combine the 2 flours in a medium bowl. Add salt and pepper, to taste. In a large Dutch oven or heavy bottomed pot, heat oil to 375 degrees F. Lightly dredge the calamari through the flour. Shake off any excess flour and place immediately in fryer. Cook until crispy and golden brown. Remove from oil and let drain on a paper towel lined plate.
• To Serve: Round a serving spoonful of salad in the center of each plate. Scatter a few pieces of calamari over each scoop and top with a dollop of aioli. Garnish with baby arugula.

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.