cornish fruits de mer

Seafood

Cornish fruits de mer

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Push the boat out this Christmas and serve your guests an extravagant fruits de mer platter, piled high with the best British seafood. Cornish chef Ben Palmer shows you how.

Ingredients

1 (750g) live lobster, frozen for at least 2 hours before cooking

6 crab claws

200g live mussels, scrubbed clean and debearded

200g live clams, scrubbed

6 large scallops, ideally on the half shell

12 live oysters (Ben uses Porthilly)

Crushed ice to serve

Seaweed to serve (optional)

50g tin Umai caviar (optional)

3 lemons, cut into wedges

Sourdough bread to serve (optional)

100g tomato ketchup

90g mayonnaise

5 dashes Worcestershire sauce

Pinch cayenne pepper

Finely grated zest and juice ½ lime

1 echalion (banana) shallot, very finely chopped

125ml red wine vinegar

1 thyme sprig

2 medium egg yolks

1 tbsp dijon mustard

1 tbsp cider vinegar

Finely grated zest and juice 1 lemon

300ml rapeseed oil

1 garlic clove, finely chopped

1 tsp finely sliced flatleaf parsley leaves

Directions

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