| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Aldo &, Friends |
6 |
Servings |
INGREDIENTS
| 10 |
|
Langoustines |
| 20 |
|
Mediterranean prawns, peeled |
| 8 |
|
Oysters |
| 2 |
|
Lemons |
| 2 |
T |
Tabasco sauce |
|
|
Black pepper, a sprinkle |
| 15 |
|
Mussels |
| 15 |
|
Clams |
| 2 |
|
Finley cut garlic cloves |
| 1 |
|
Finely cut onion |
| 4 |
|
Bay leaves |
| 3 |
|
Stalks fresh parsley |
| 20 |
|
Fish stock, 2/3fl oz |
|
|
Salt, a sprinkle |
| 40 |
|
Fresh sardines, 1 1/3fl oz |
| 2 |
|
Whole garlic cloves |
| 2 |
|
Anchovies |
|
|
Black pepper, a sprinkle |
| 20 |
|
Extra virgin olive oil |
|
|
2/3fl oz |
INSTRUCTIONS
For the platter: Boil water and add fish stock. Steam the
langoustines in a pot of boiling water. Peel the Mediterranean prawns.
Serve the oysters with lemon, tabasco and black pepper. Chop the onion
finely, as well as the parsley and garlic. Steam the mussles and clams
in the stock with garlic, onion, bay leaves and fresh parsley. Now
arrange it all on some ice on a platter and serve. Sardine dip: Make
sure that there are no bones in the sardines and pan fry them until
the skin starts to crisp. Now blend them in the mixer with the garlic,
anchovies, black pepper, salt and the oil until it starts to form a
smooth paste. Serve with the fish platter. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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