Petit Plateau* Recipe
4 piece crudo, 4 gulf shrimp, 4 Glidden Point oysters, espelette butter, black garlic aioli, mignonette
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Ingredients
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Seafood
Sauces
Method
Preparation
- 1
Prepare the seafood
Arrange 4 pieces of crudo, 4 gulf shrimp, and 4 oysters on a serving platter. Ensure that the seafood is fresh and properly chilled.
- 2
Make the sauces
Prepare the Espelette butter by mixing softened butter with Espelette pepper to taste. For the black garlic aioli, blend black garlic, egg yolk, lemon juice, and olive oil until smooth. Prepare mignonette by mixing finely chopped shallots, red wine vinegar, and a pinch of salt.
- 3
Plate the dish
Serve the crudo, shrimp, and oysters on the platter with small bowls of the Espelette butter, black garlic aioli, and mignonette sauce on the side for dipping.
