Name: Dietmar Sawyere: Seafood platter with three sauces
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 8
Ingredients: 1 live Hawkesbury mud crab (about 1.35kg), placed in freezer for 30 minutes (see note); 6 live marrons (about 300gm each), placed in freezer for 20 minutes (see note); 12 live yabbies, placed in freezer for 15 minutes (see note); 12 medium cooked tiger prawns; 12 freshly shucked Hawkesbury oysters (see note); 1 tsp each finely chopped chives, tarragon and chervil; 2 tbsp tomato sauce; 4 drops Tabasco, or to taste; ½ tsp Worcestershire sauce; To serve: rock salt or crushed ice and lemon wedges; Shallot vinegar dressing; 60 ml rice wine vinegar (¼ cup); 60 ml red wine vinegar (¼ cup); 55 gm caster sugar (¼ cup); 4 golden shallots, finely diced; Mayonnaise; 4 egg yolks; 1 tbsp lemon juice; ½ tsp Dijon mustard; 200 ml olive oil; 200 ml grapeseed oil

Dietmar Sawyere: Seafood platter with three sauces

Australian Gourmet Traveller recipe for Seafood platter with three sauces by Dietmar Sawyere

Serves 8

Prep

Cook

25M

Total

1H 25M

“Seafood’s a big thing up on the river, so we try and use local shellfish. Hawkesbury crabs are best straight out of the water when they’re heavy and sweet,” says Dietmar Sawyere.

Ingredients

1 live Hawkesbury mud crab (about 1.35kg), placed in freezer for 30 minutes (see note)

6 live marrons (about 300gm each), placed in freezer for 20 minutes (see note)

12 live yabbies, placed in freezer for 15 minutes (see note)

12 medium cooked tiger prawns

12 freshly shucked Hawkesbury oysters (see note)

1 tsp each finely chopped chives, tarragon and chervil

2 tbsp tomato sauce

4 drops Tabasco, or to taste

½ tsp Worcestershire sauce

To serve: rock salt or crushed ice and lemon wedges

Shallot vinegar dressing

60 ml rice wine vinegar (¼ cup)

60 ml red wine vinegar (¼ cup)

55 gm caster sugar (¼ cup)

4 golden shallots, finely diced

Mayonnaise

4 egg yolks

1 tbsp lemon juice

½ tsp Dijon mustard

200 ml olive oil

200 ml grapeseed oil

Method

Main

1.For shallot vinegar dressing, stir vinegars and sugar in a small saucepan over medium heat to dissolve sugar, then remove from heat. Add shallots and set aside to cool.

2.For mayonnaise, process yolks, lemon juice and mustard in a food processor until smooth. With motor running, gradually add combined oils in a thin steady stream until thick and emulsified. Season to taste and refrigerate until required. Makes 450ml.

3.Bring a large saucepan of salted water to the boil. Add crab, cover and bring back to the boil, then remove lid and cook until crab is just cooked and bright orange (10-12 minutes). Remove from water, set aside. Bring water back to the boil, then add marron and cook until just cooked and red (3-5 minutes). Remove and set aside. Bring water back to the boil, add yabbies and cook until just cooked and bright orange (2½-3 minutes), remove and set aside.

4.Divide mayonnaise among two bowls, add herbs to one, stir to combine, season to taste. Add tomato sauce, Tabasco and Worcestershire sauce to remaining mayonnaise, stir to combine, season to taste.

5.Scatter rock salt or crushed ice over serving platters and arrange seafood on top. Serve with herb mayonnaise, cocktail sauce, shallot vinegar dressing and lemon wedges.

If Hawkesbury mud crab is unavailable, substitute another mud crab. For information on killing live crab, marron and yabbies humanely after chilling, go to rspca.org.au and search for “crustacean”. If Hawkesbury oysters are unavailable, substitute Sydney rock oysters.
This recipe is from the January 2011 issue of
.
Drink Suggestion: Sancerre or a semillon sauvignon blanc Drink suggestion by Dietmar Sawyere
Notes