A fresh seafood platter is a spectacular sight, something to make your eyes light up with glee. A plate or board groaning with fresh seafood, sauces, dressings, and other delights. I show you how to create the ultimate Australian seafood platter.
Considering they are rather easy to put together, there is something special about a platter of seafood. Be it a romantic platter for two, or a humongous platter to feed a group. They really are a dinner party hit.
The French call it plateau de fruits de mer. Which I feel sums beautifully presented seafood well, a platter of fruits of the sea.
I walk you through what I feel is the ultimate seafood platter. One with variety, interest, and one that simply looks stunning.
To assemble the seafood platter: Cover a large serving platter with a layer of crushed or cubed ice. Arrange the shrimp, crab claws, langoustines, lobsters and steamed mussels on top. (I like to keep the lobsters and langoustines whole because I think they look better presented like that.)
How to plate a seafood platter
Scroll to the bottom of the page for a printable version of the seafood platter recipe
How to make your seafood platter the envy of all seafood restaurants? Its rather simple. Be generous, have a variety of seafood and condiments, and plate it gorgeously.
It is important to have all your seafood cleaned, lemons cut, sauces, dressings and any salads made before plating the seafood platter. Plating should be at the last moment and the platter hit the table as soon as it is all together and ready.
- Cover a large serving platter with crushed ice. The size will depend on how much seafood you have. If feeding a big crowd you may need two platters.
- Place any large seafood on the platter first, starting with lobsters, then crabs and bugs.
- Next, add any bowls. Bowls that contain caviar, sauces, or dressing that you want on the platter. Ideally, serve the majority of the dressings on the side (that way they can be passed around easily), but it visually looks appealing to have at least one sauce/dressing on the platter.
- Then add any large prawns followed by oysters.
- Followed by the smaller prawns. These can be strategically poked into gaps.
- Fill any remaining gaps with fresh sprigs of dill (or another herb of choice), and lemon/lime wedges.
Who are you feeding?
Catering for a group of 10 men is different from catering to a group of 10 ladies for lunch. Plus how many children will you be feeding? Everybody eats differently and in different amounts.
Now Im not saying that a group of women wouldnt smash through a large seafood platter, trust me we could. But do take into consideration of fussy, light, and hearty eaters.
Sauces and dressings are where you can get creative. You can go traditional, or really mix things up or create a flavour theme.
Have you ever thought of making an Indian, Korean, Japanese or Thai inspired seafood platter? Think about it, your choice in condiments really sets the scene.
- Homemade mayonnaise is magic. Store bought does not compare. You can keep it plain or flavour it with lemon juice. If buying, go for an egg mayonnaise, Kewpie is great.
- A classic with prawns is Marie Rose sauce. Its delicious with all seafood, even oysters.
- Herbs add another dimension, maybe a tarragon sauce or dill dressing?
- Another classic is a simple mignonette dressing.
- Hot sauce may not be obvious at first, but a bottle of Tobasco or other hot sauce really does add that extra punch of taste.
- Not a sauce, but lemon and lime wedges are essential. Or a combo of the two.
- Plus, dont forget the freshly cracked pepper.
How to plate a seafood platter like a food stylist
FAQ
What would you serve with a seafood platter?
How do you eat French seafood platter?
What is a seafood platter called?
How do you eat a large seafood platter?
Cover a large serving platter with crushed ice. The size will depend on how much seafood you have. If feeding a big crowd you may need two platters. Place any large seafood on the platter first, starting with lobsters, then crabs and bugs. Next, add any bowls. Bowls that contain caviar, sauces, or dressing that you want on the platter.
How do you make a cold seafood platter?
This cold seafood platter is perfect for serving all summer long. Add a layer of ice to the bottom of a serving platter. Add the cocktail sauce, tartar sauce, and mignonette to small bowls, then nestle into the ice in the center of the platter. Add oysters, lobster tails, crab legs, and shrimp to separate corners.
How do you make a fisherman’s plate recipe?
Preparing the Fisherman’s Platter Recipe involves a step-by-step process. Start by cleaning and deveining the shrimp, then shuck the oysters, and crack and clean the crab. The next step is seasoning and marinating the seafood, infusing it with herbs and spices to enhance the flavors.
How do you assemble a seafood board?
Assemble the seafood board: Assemble all of the cooked seafood on a large serving board. Add the pan sauces and other sauces of choice to the board in small ramekins. Garnish with lots of lemon wedges, fresh parsley/rosemary, and favorite charcuterie items like olives, capers or other pickled vegetables.