Petit Plateau Recipe
Recipe information
Make Petit Plateau in just 30m. 8 oysters, 4 shrimp, crab cocktail, 2oz trout roe
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Ingredients
Fruits de mer platter
Mignonettes & accompaniments
Fruits de mer platter
1. Prepare ice bed
Fill a large shallow platter or serving tray with an even layer of crushed ice (about 3 cups) to create a chilled bed for the shellfish. If using a two-tier service, fill the bottom tier with ice and place a perforated tray on top.
2. Shuck and arrange oysters
Shuck 8 fresh oysters, retaining their liquor. Rinse shells briefly if needed and arrange oysters, cup-side down, on the crushed ice so they sit level. Space them evenly to make room for the other items.
3. Place shrimp
If shrimp are not already cooked, poach them: bring salted water (and a bay leaf, a slice of lemon, and a few peppercorns if desired) to a simmer, add shrimp and cook 1–2 minutes until opaque; immediately transfer to an ice bath to stop cooking. Drain and pat dry. Arrange 4 large cooked shrimp tail-on on the ice beside the oysters.
4. Prepare and present crab cocktail
If crab meat is cold and lumped, check for shells and pick carefully. Gently mound 6 oz picked crab meat into a small chilled bowl or ring mold to form a neat portion. Spoon 3 oz prepared crab cocktail sauce into a small ramekin and place next to the crab meat on the ice bed. Alternatively, lightly toss crab meat with a small amount of sauce (reserve extra on the side) and place it on the platter.
Mignonettes & accompaniments
7. Make red wine mignonette
Combine 2 tablespoons red wine vinegar, finely minced shallot (1 small shallot), 1/2 teaspoon freshly cracked black pepper and 1/4 teaspoon sea salt in a small bowl. Stir and let sit at least 10 minutes so flavors meld. This yields about 1/4 cup. Taste and adjust acidity or seasoning as desired.
8. Prepare additional sauces
Place about 2 oz of additional cocktail sauce in a small ramekin for guests who prefer a tomato-based sauce. Put 2 tablespoons of wasabi crème fraîche in another small dish if you want a creamy, spicy option to pair with the trout roe or shrimp.
9. Serve
Set the platter on the table with small forks or cocktail forks, oyster knives or spoons for the roe, and small serving spoons for the sauces. Instruct guests to squeeze lemon lightly over oysters or shrimp, add a dash of mignonette to oysters if desired, top toast with crab meat or a small spoon of trout roe, and enjoy.
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