Is there anything more celebratory than a towering seafood platter? With whipped chervil butter and three accompanying sauces of the spicy, zesty and green kind, we have all your bases covered.
We've combined hot and cold seafood in this platter but feel free to mix and match the elements depending on your preferences, time constraints and whatever seafood looks good and fresh. The sauces can be made a day ahead.
For more festive Christmas recipes, pick up the December issue of Gourmet Traveller, on sale now. Better yet, become a subscriber.
SPICED TOMATO AND 'NDUJA DRESSING
Heat 1 tbsp extra-virgin olive oil in a large frying pan over high heat, add 250gm grape tomatoes and fry, tossing occasionally, until scorched and softened (2-3 minutes). Add 2 tbsp 'nduja and cook, stirring, until lightly browned (1 minute). Add 1 finely grated garlic clove and cook until fragrant (1 minute). Add 2 tbsp red wine vinegar, simmer until reduced by half (30-60 seconds) then remove from heat and crush lightly with a fork. Stir in another 2 tbsp olive oil then season to taste.
Heat 1 tbsp extra-virgin olive oil in a large frying pan over high heat, add 250gm grape tomatoes and fry, tossing occasionally, until scorched and softened (2-3 minutes). Add 2 tbsp 'nduja and cook, stirring, until lightly browned (1 minute). Add 1 finely grated garlic clove and cook until fragrant (1 minute). Add 2 tbsp red wine vinegar, simmer until reduced by half (30-60 seconds) then remove from heat and crush lightly with a fork. Stir in another 2 tbsp olive oil then season to taste.
SORREL AND LEMON MAYONNAISE
In a small food processor, process 2 egg yolks, 1 tsp Dijon mustard, 1 cup small sorrel leaves (plus extra for serving) and 1 tbsp lemon juice until very smooth (1-2 minutes). Gradually add 250ml (1 cup) grapeseed oil in a thin, steady stream with motor operating then continue to process until smooth. Season to taste. Serve with a few sorrel leaves.
In a small food processor, process 2 egg yolks, 1 tsp Dijon mustard, 1 cup small sorrel leaves (plus extra for serving) and 1 tbsp lemon juice until very smooth (1-2 minutes). Gradually add 250ml (1 cup) grapeseed oil in a thin, steady stream with motor operating then continue to process until smooth. Season to taste. Serve with a few sorrel leaves.
GREEN EDMAME AND AVOCADO
Process 150gm (1 cup) edamame beans (plus extra for serving), podded, thawed in a food processor until finely chopped. Add 2 tbsp shiro (white) miso, 2 tbsp lime juice, 1½ tbsp rice wine vinegar, 1 small avocado, chopped and 1 tbsp chopped coriander leaves and process until smooth then season to taste. Sprinkle with a few edamame to serve. (Cover surface with plastic wrap if making ahead).
Process 150gm (1 cup) edamame beans (plus extra for serving), podded, thawed in a food processor until finely chopped. Add 2 tbsp shiro (white) miso, 2 tbsp lime juice, 1½ tbsp rice wine vinegar, 1 small avocado, chopped and 1 tbsp chopped coriander leaves and process until smooth then season to taste. Sprinkle with a few edamame to serve. (Cover surface with plastic wrap if making ahead).
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