Arrange cold shellfish and half-shell oysters on a large platter with sauces and lemon wedges.
Parsley and Caper Salsa
- 2 tbsp baby capers
- ¼ cup parsley sprigs
- 1 golden shallot, peeled and chopped
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
Chop capers, parsley and shallot together until well combined. Transfer to a bowl and mix in vinegar and olive oil.
Ginger Vinaigrette
- 30gr (thumb size) ginger
- 3 tbsp rice wine vinegar
- 1 tsp castor sugar
- A few very thin slices of spring onion
- A few drops of sesame oil
Combine all ingredients and stir well to dissolve the sugar.
Seafood Cocktail Sauce
- 4 tbsp thick cream
- 4 tsp lemon juice
- 4 tsp tomato sauce
- 2-4 tsp worcestershire sauce
- A splash of scotch whiskey
- Tabasco sauce, to taste
Combine cream and lemon juice and whip lightly to thicken. Whisk in remaining ingredients to taste.
