Chefs' Recipes

Fleet's seafood platter with Marie Rose sauce

Add a squeeze of lemon and you're set.

  • 20 mins preparation
  • 5 mins cooking
  • Serves 6
  • Print
    Print
"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."

Ingredients

  • 12 cooked Balmain bug tails
  • 1 cooked lobster, split and cleaned
  • 1 cooked spanner crab, cleaned and cut into 6 pieces (top shell reserved)
  • Radishes, to serve
Marie Rose sauce
  • 200 gm mayonnaise
  • 2 tbsp tomato sauce, or to taste
  • Juice of ½ a lemon
  • 1 tbsp Worcestershire sauce
  • 5 dashes Tabasco (or to taste)
Brown-butter vinegar
  • 120 gm butter, diced
  • 2 tbsp sherry vinegar
  • 2 tbsp red wine vinegar

Method

  • 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.

Notes

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