Sauces for a Cold Seafood Platter

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.

Previous articleThe lifestyle that comes with being a Yachtshare owner
Next articleHow to treat a jellyfish sting