Chefs' Recipes

Fleet’s seafood platter with Marie Rose sauce

Add a squeeze of lemon and you're set.
Seafood platterKara Rosenlund

“Coming from a passionate fishing family there was no shortage of seafood come Christmas, ” says Josh Lewis. “More often than not I enjoy it fresh and unadulterated but a dipping sauce or two, along with some lemon, never goes astray.”


Marie Rose sauce
Brown-butter vinegar


1.For Marie Rose sauce, stir ingredients in a bowl to combine well and season to taste. Refrigerate to chill.
2.For brown butter vinegar, cook butter in a saucepan over medium heat until foaming and deep golden in colour (4-5 minutes). Remove from heat, then deglaze pan with vinegars (be careful, hot butter will spit). Season with a little sea salt and keep in a warm place.
3.To serve, place Marie Rose sauce in a serving bowl on a platter of ice and arrange lobster and bug tails around it. Arrange crab over ice on a separate platter with radishes and serve with brown butter vinegar in the top shell.

Drink suggestion: Jo Landron Brut “Atmosphères” NV, Loire Valley, and 2015 The Wine Farm Riesling, Gippsland. Drink suggestion by Astrid McCormack.


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