E-Magazine | city'super

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Make Your Own Seafood Platter

Summer calls for great parties with refreshing bites. Why not impress your guests with a seafood platter?

Start by covering a large platter with ice to keep the seafood cold and fresh, then arrange on the platter:

Lobster (cooked and cooled)
Crab (such as snow crab claw and brown crab)
Shrimp and shellfish (such as whelk and green mussel)

Don’t forget the oysters – we recommend the rich, sweet, meaty Boudeuse oyster Nr.4 from France.

For condiments, try San Leandro’s Sherry Vinegar, Spectrum’s Mayonnaise and Benedicta’s Tartar Sauce. Also include lemon wedges for extra colour and zest.

Oysters: What’s Your Favourite Flavour?

How do you like your oysters? Creamy or crispy? We’ve rounded up a few of our favourite oysters from both categories with different flavour profiles. Take your pick.

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Creamy:

… and briny – White Pearl Oyster (France): balanced taste with a nutty flavour
… and mild – Hokkaido Akkeshi Live Oyster (Japan): plump with a light briny, mineral flavour
… and sweet – Hokkaido Senpoushi Live Oyster (Japan): rich, creamy and sweet. Perfect with a dry white wine, sparkling wine or sake

Crispy:

… and briny – Fine de Claire Oyster (France): juicy, succulent meat with a balanced sweet and savoury flavour
… and metallic – Isigny Speciale Oyster (France): fleshy and crunchy with a unique iodised taste
… and sweet – Gillardeau Special Oyster (France): firm and plump flesh with a hazelnut aftertaste

Grilled Lemon Sole

Apart from steaming and pan-frying, you can also try grilling your fish for a failsafe, delicious meal. Scroll down to see the recipe for a step-by-step guide to perfectly grilled lemon sole.

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Grilled Lemon Sole

Ingredients (Serves two):

French Chilled Wild Lemon Sole: 400g

Butter: 50g

Parsley, chopped: 1 tsp

Lemon, sliced: 1 Lemon

Lemon Juice: 1/2 Lemon

Salt and Pepper: To taste

Method

1. Preheat your grill to medium to high. Line grill pan with baking parchment.

2. Wash and pat dry the fish. Make a few slashes with a sharp knife across the dark skin side of the fish. Mix half the butter with the chopped parsley and melt the other half. Using a brush, coat both sides of the fish with butter and season well.

3. Place the fish on the baking paper, dark skin side up. Top with lemon slices. Grill for eight to 10 minutes without turning.

4. Dot the fish with herb butter. Flash under grill to soften butter. Finish with a squeeze of lemon juice.

5. Transfer the fish to a plate and serve.