Plateau Royale Recipe
2 Gamberi Rossi, 2 Mazzancolle, 2 Scampi, 2 Ostriche, 10g Caviale cru - Special Reserve
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Ingredients
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Shellfish & Mollusks
Caviar & Garnishes
Accompaniments & Sauces
Service
Method
Preparation of shellfish & oysters
Chill and prep
Place crushed ice or rock salt in the serving platter to create a cold stable bed. Keep all seafood chilled on ice until just before plating to preserve texture and safety.
Gamberi rossi (red prawns) — raw crudi preparation
Using very fresh gamberi rossi, remove heads and gently peel shell leaving tail segment intact. Devein if necessary. Pat dry with paper towel. Slice each prawn lengthwise through the back (but do not cut through fully) and open slightly to present the raw flesh (but keep it whole). Lightly season the flesh with a pinch of flaky sea salt and a tiny grind of white pepper. Place chilled on the ice bed, tail elegantly fanned.
Mazzancolle — raw crudi preparation
Peel and devein the mazzancolle leaving the tail on. Butterfly each by slicing lengthwise on the back and opening the flesh. Pat dry and season with a small pinch of flaky sea salt and a few droplets (about 1–2 ml) of extra-virgin olive oil to gloss. Arrange chilled on the ice bed next to the gamberi rossi.
Scampi — raw crudi preparation
Remove the scampi from the shell leaving the tail meat with a small portion of shell at the end for presentation. Devein and butterfly along the back, exposing the flesh. Pat dry, sprinkle a light pinch of sea salt and a minimal grind of white pepper. Set chilled on the ice bed.
Ostriche — shucking
Carefully shuck each oyster: hold the oyster flat-side up on a towel, insert an oyster knife at the hinge and twist to pop. Run the blade under the top shell to sever the muscle, discard top shell. Loosen the oyster from the bottom shell but leave it sitting in its liquor. Inspect and remove any shell fragments. Place each oyster in its half-shell on the chilled bed.
Mignonette & finishing touches
Mignonette
Make a light champagne mignonette: in a small bowl combine the minced shallot, champagne (or dry white wine) and champagne vinegar. Stir and season with a very light pinch of flaky sea salt and a small grind of white pepper. Let rest 5 minutes to meld.
Caviar handling
Keep the 10 g of caviar chilled and handle it with a non-metal spoon. Shortly before serving, place a small quenelle or teaspoon (about 10 g total) of caviar onto the center of the plateau or directly atop one of the larger prawns (gambero rosso recommended) as the special reserve accent. Do not over-salt the area where caviar will be placed.
Assembly
On the chilled bed, arrange items symmetrically: two oysters in half-shells, two gamberi rossi, two mazzancolle and two scampi. Add lemon wedges at the edges. Spoon small amounts of mignonette into small tasting spoons or pour a few drops onto each oyster if desired (serve remaining mignonette alongside). Place the caviar quenelle centrally or on the featured prawn. Sprinkle finely snipped chives lightly over the plateau and add a final light dusting of flaky sea salt around the ice (not on the caviar). Drizzle each prawn sparingly with the reserved extra-virgin olive oil if needed.