Seafood Plateau Recipe
kusshi and beausoleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon
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Ingredients
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Seafood
Cocktail Sauce
Garnishes
Method
Preparation
- 1
Prepare the Oysters
Shuck the Kusshi and Beausoleil oysters, placing them on a bed of crushed ice on a serving platter.
- 2
Cook the Shrimp
Boil the large shrimp in salted water for about 3-4 minutes until they turn pink. Remove and chill in ice water, then peel and devein.
- 3
Prepare Tuna Tartare
Finely dice the tuna and mix with a splash of soy sauce, sesame oil, and finely chopped scallions. Chill until serving.
- 4
Cure the Hamachi
Thinly slice the hamachi and marinate in a mixture of citrus juices and a pinch of salt for about 15 minutes.
- 5
Prepare the Spring Salmon
Thinly slice the spring salmon and arrange it decoratively on the platter.
