Peter Manettas of Manettas Seafood Market offers his guide to creating the perfect Easter seafood platter
An Australian fishmonger has offered his guide to creating a luxurious seafood platter for Easter.
Peter Manettas, director of Manettas Seafood, says the perfect platter should always be “built from the bottom up.”
“The secret trick is to create those little pockets on your platter that your guests are looking for,” says Peter. 7Lifestyle.
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“Elevate your shellfish platter and use your lobster as a centerpiece to build around. Take a whole blue swimmer crab, remove the claws and place it inside the lemon halves – use it to create a stable point to balance yourself.
“Dress up your seafood with fresh fruit, bright and vibrant colors, charcuterie and let the platter tell its story.
Peter says his go-to seafood ingredients include “barnyard classics” like prawns, oysters, crabs and Australian “barbecue staples”.
“Not to mention the succulent octopus, whole snapper, tender scallops, delicate and sweet langoustines and the piece de resistance, a fresh lobster – cheese mornay sauce, garlic butter or natural – the choice is yours”, says -he.
“The perfect seafood platter features a selection of succulent wild-caught, ready-to-eat shrimp and the freshest oysters with just a squeeze of lemon.
“You should always have your guests coming back for more, a variety of sashimi, Hiramasa trevally, Tasmanian salmon and Mooloolaba tuna.
“Create a gourmet feast for your loved ones this Easter and dress your platter with fresh Eastern lobster, cooked Moreton Bay stink bugs and Western Australian blue swimmer crab.”
To build an epic seafood platter, Peter says the ingredients should be an “expression of you and your tastes.”
“I’m always a strong believer in expressing yourself through both hot and cold seafood platters so you can cater to the tastes and desires of your entire family,” he says.
“Take them on a journey and help them discover the culinary delights and top quality seafood we are blessed to have in our Australian waters.
“Don’t put anything you can’t grab with your hands and put it straight into your mouth.”
When serving seafood, Peter says there is a simple range of condiments you can prepare for your guests.
“If you’re a traditionalist, a squeeze of lemon on everything you see,” he says.
“If you’re a little adventurous, wasabi and soy, cocktail sauce, tartare, aioli, dill mayonnaise…show your culture to your loved ones this Easter through your variety of sauces.”
“For something special, create an oyster dip like watermelon and chili or blood orange sauce for a festive splash of color.”
Peter says a cheese mornay can be a “versatile option” for lobsters, oysters and even seafood pies – while a garlic butter sauce goes perfectly with prawns, langoustines , scallops and fish.
For a simple vinaigrette, he suggests dressing your oysters in shallot-flavored red wine vinegar to “sharp up the creaminess of the oyster with a strong hint of citrus.”
With the Easter long weekend fast approaching, Manettas Seafood Market is bringing a variety of fresh seafood – handpicked and prepared by fishmongers each morning – to homes across Australia.
Offering consumers a “true fish market experience” without having to leave home, shoppers are urged to place their orders early as a wave of seafood shortages are expected to hit suppliers in the coming days.
The online hub brings a range of boxes of fresh fish and seafood for Easter – including Family Extravaganza and Easter Essentials – straight to your doorstep with seamless service.
Oyster and shallot vinaigrette recipe
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chardonnay vinegar (see above)
- Salt flakes and freshly ground white pepper, to taste
- 2 golden shallots, very finely diced
- Rock salt, for serving
- 12 freshly shelled Sydney rock oysters
- Sprigs of chervil, for garnish
1. Mix the oil, vinegar, salt and pepper and stir in the shallot.
2. Place rock salt on a dish, place the oysters on top and garnish the dish with chervil.
3. Garnish the oysters with the shallot mixture and serve.
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