By gourmettraveller.com.au
Dietmar Sawyere: Seafood platter with three sauces
Instructions
Prep:1hCook:25min
Australian Gourmet Traveller recipe for Seafood platter with three sauces by Dietmar Sawyere
Updated at: Fri, 13 Dec 2024 21:49:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
5
Low
Nutrition per serving
Calories597.4 kcal (30%)
Total Fat53.5 g (76%)
Carbs10.6 g (4%)
Sugars8.3 g (9%)
Protein19.3 g (39%)
Sodium253.8 mg (13%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1mud crab
live, hawkesbury, placed in freezer for 30 minutes
6 x 300 gmcrayfish
live, placed in freezer for 20 minutes
12crayfish
live, placed in freezer for 15 minutes
12tiger prawns
medium, cooked
12oysters
freshly shucked, hawkesbury
1 tspchives
finely chopped
1 tsptarragon
finely chopped
1 tspchervil
finely chopped
2 Tbsptomato sauce
4 dropstabasco
or to taste
½ tspworcestershire sauce
rock salt
to serve, or crushed ice
lemon wedges
vinegar dressing
60mlrice wine vinegar
60mlred wine vinegar
¼ cupcaster sugar
4shallots
golden, finely diced
mayonnaise
4egg yolks
1 Tbsplemon juice
½ tspdijon mustard
200mlolive oil
200mlgrapeseed oil
Instructions
View on gourmettraveller.com.au
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