The one when… We made a beautiful seafood platter!

The one when… We made a beautiful seafood platter!


They’re nice, eh? They’re awesome! Cook some of each clams, one lobster, one crab, to build a platter with three levels. We’ll add some salmon tartare. We’ll try to make a ceviche with razor clams. Look at how beautiful they are! “Under the sea…” Today’s theme is abundance: a seafood platter. We have a nice variety, everything you
can find on the market. As you’ll see, we’ll build it in one, two, three levels.
It’s going to be huge, gigantic. – As for me, we’ll work with a rhubarb liqueur. A low alcohol cocktail, something refreshing,
since it’s spring. “Marathon cocktails,” as I like to call them.
We’ll be able to drink more than one. – Here we have a seafood that few people
know about: razor clams. We’ll make a ceviche with them, meaning that we’ll cook them using the acidity of the lemon juice. Run your finger through it to remove the meat.
What we want is just the white part, like this. – We will work with a dose of 1.5 ounces
of rhubarb liqueur. Chef, since you’re making a ceviche, I imagine you’ll have some lemon juice to lend me? – I already have some made. – Perfect. – We’ve cut up the razor clams. As you see,
we made pieces about 1.5 cm long. – Nice bite-size pieces. I added ice. I’ll add some more. It has to be fresh, which will give us a juice that blends
with the lemon and everything else. Spicy chili paste. Add as much as you want. Lemon juice, some salicornia to give a little snap. Ideally, we set it aside for about
10 minutes before serving, to let it marinate and be sure that the acidity
of our lemon cooks our seafood. – I made a salad to go with the clams. In it I put jalapeno, watermelon radish,
shallots, salt, lemon juice. And we’re ready to spoon it into little shells. – When we make a seafood platter, there will definitely
be some classic things: crab, lobster; but today what we really want to say is
“let your imagination run wild.” A ceviche, a clam salad like he’s making.
We’ll add a tartare. This goes beyond simply seafood in shells. – Especially since we’re in high season.
I imagine you find everything. Here we go! Live scallops! Few people know how to clean them. What you want is to scrape the top of the shell. The muscle then relaxes. We have plenty of sand. Then you see the scallop. We have a superb scallop. OK, let’s go, Ouss. It’s Mother’s Day! – It’s Mother’s Day! The only thing missing is a mignonnette sauce.
It’s a must for a seafood platter. – You should use the rhubarb liqueur. – Yes, I’ve been eyeing your bottle for a while,
thinking that could be not bad at all! – On my side, I’ll finish the cocktail. I’ll add elderflower syrup to balance the tart and sweet with the liqueur and lemon juice we added previously. And I’ll add egg white, to create an emulsion
and make a “sour” type cocktail. As you see, the result is a nice cocktail:
creamy and smooth from the egg white. Chef, I would add a dash of pepper to spice it up. Cheers! – Happy Mother’s Day! – Happy Mother’s Day! Wow, it’s great, eh? – It’s also really good with pepper. Congratulations! We missed it, we have to do it again.

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