SHELLFISH PLATTER FOR DAD'S BIRTHDAY

 

 

 

London Grannies mustard and lemon mini Cornish dressed crab, butter pan fried crevettes, Tabasco oysters, princess scallops pan fried in nutty butter, mollet quail eggs seasoned with celery salt and cayenne pepper finished off with caviar for my dad's birthday

 

INGREDIENTS

FOR THE MINI DRESSED CRABS

4 mini crab shells or dishes

1 ptn Cornish crab meat white and brown

1 tsp Dijon mustard

1/4 lemon zest and juice

salt and white pepper

hint of dill

1 tbsp mayo

 

Very simple, season the crab with the salt, pepper, then mix the mayo, mustard, lemon zest and juice together and gently fold in the crab meat to the mayo mix, put the crab meat back in the shells and finish off with a sprig of dill and maybe a hint of lemon.

 

FOR THE CREVETTES

4 per person

100g butter

50ml ooil

 

Melt your butter and ooil in your frying pan until it is just bubbling then add your crevettes and cook for approx. 2 minutes on each side only turning once, these are easy to see when just cooked as they change colour from blue to pink, don't be tempted to over cook as the crevettes will become rubbery.

 

FOR THE PRINCESS SCALLOPS

5 per person with shells

50g butter

 

Melt the butter until frothy in your frying pan and then add the scallops, pan fry for 1 minute on each side and then remove and put the scallop in the shells and spoon over some of the nutty butter.

 

TABASCO OYSTERS

2-4 per person

1 bottle Tabasco sauce

1 wedge of lemon

 

Simplicity and honest flavours at their best, shuck the oyster when ready to eat, seasoned the oyster with a dash of Tabasco sauce, a squeeze of lemon and enjoy immediately.

 

MOLLET QUAIL EGGS

3 per person fresh quail eggs

celery salt with cayenne pepper

 

Bring a deep pan of water to a rolling boil, season with salt and then gently slide in the quail eggs for 2 minutes, remove on the mark and run under cold water for 2 minutes, this is really important, as it cools and stops the cooking process, which keeps the white cooked and the yolk soft and just runny.  Once cooled season with a pinch of celery salt and cayenne pepper.

 

For the presentation, all I did was take a large dish or plate and put a small glass in the centre, I then filled the dish with crushed or bashed ice, I then place a smaller side plate on top of the glass and then placed all the different cold fish on the ice and the warm princess scallops on the top plate.