Plateau Fruits De Mer Recipes

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.

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:

• For the filling Warm a saute pan with a small amount of olive oil. Take the diced shrimp, finely diced elbow lobster meat, and diced sea scallop, and sear lightly. Remove the remaining lobster meat from the shell and cut into 1 1/2-inch pieces. Reserve this lobster meat and the whole shrimp and scallops in the refrigerator. Add the diced vegetables and saute for 1 minute. Deglaze with the vermouth. Bring the ingredients to boil and simmer for 1 minute. Strain, reserving the seafood and vegetables and the liquid separately. Return the liquid to the saute pan. Add the heavy cream and a small amount of beurre-manie, and bring to a boil. Add back the seafood and vegetable mixture. Season with salt, pepper, cayenne pepper, lemon juice, and the chopped tarragon. Set aside.
• For the Fish Mousse: Put the chopped fish in a food processor and run it at high speed until the fish has a very tight consistency. Now add the egg while the machine is running and then the heavy cream. Run until the fish mousse has a shiny and bright consistency. Add salt, pepper and cayenne pepper for seasoning, set in cool place.
• Butter 6 small stainless steel cups, 1 1/2-inch diameter and approximately 2 inches deep. Take a small amount of fish mousse in pastry bag with a small opening, and coat the bottom and the inner sides of the buttered cup with a thin layer of the fish mousse repeat 5 more times with the remaining cups. Now take the seafood filling and fill up almost to the very top of the cup. Take a small amount of fish mousse and cover the opening with it. Set aside.
• Assembly: Preheat oven to 450 degrees F. Fill a roasting pan that will fit all 6 molds in it, halfway with hot water. Place the molds in the water and place in the oven. Bake for approximately 8 to 10 minutes.
• While timbale is baking, warm a frying pan, add a small amount of extra-virgin olive oil and quickly saute the reserved shrimp, scallops, and lobster. Place warm sauerkraut in center of warmed plates, set the seafood around it, garnish with the diced tomatoes and cooked vegetable pearls. Place the fish mousse timbales upside down in the center of the sauerkraut, remove the stainless steel cup. Garnish with caviar and quail eggs. Mix the champagne sauce and spoon it around the seafood. Finish with chervil and chopped chives. Serve immediately.
• In a small bowl, mix together the butter and flour until they are well combined and a paste is formed.
• Sweat the diced onions in small amount of butter without giving color. Set the sauerkraut atop and add the Champagne, water, bouquet garni, bay leaf, juniper berries and seasoning. Cook on low heat for approximately 15 minutes. Set aside in warm place.
• Sweat the shallots with the peppercorns in a small amount of butter in a saute pan, without giving any color to the shallots. Deglaze with the vermouth and the champagne. Add the parsley stems and reduce down to 1/3. Add the chicken or fish stock, and reduce down again to 1/3. Now add the heavy cream and mix in the butter. Simmer the sauce for 1 minute and season with salt, pepper, cayenne pepper and lemon juice. Set aside in warm place.

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:

• 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:

• 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.