Celebration seafood platter with caper and basil dressing
( SERVES 8 )
Photo by Annabel Langbein Media
Also add in extra seafood of your choice, such as banana prawns, mussels, clams or scallops. You can use whatever fresh seafood you can lay your hands on for this lavish platter. The dressing brings everything together wonderfully. You can prepare the seafood and dressing in advance then assemble when ready to serve.
|500 g||Monkfish fillets, cut into 3cm chunks|
|1 cup||White wine|
|3||Squid tubes, (300-350g, cleaned, skinned and sliced into ½ cm rings|
|½ cup||Lemon juice|
|500 g||Cherry tomatoes, halved|
|1 bunch||Basil leaves|
Caper and basil dressing
- To make the caper and basil dressing, combine all ingredients in a food processor and whizz until smooth.
- Place fish in a pot with water, wine, salt (to taste) and peppercorns. Bring to a boil over a high heat then remove from heat as soon as it comes to the boil. Leave fish uncovered in cooking liquid for at least 30 minutes to cool.
- Bring another pot of water to a boil, add squid rings, bring back to a boil then scoop squid out of the pot and cool at once in cold water; drain well. If not using immediately, cover and chill. If using prawns, plunge them into the boiling water and remove them as soon as they turn pink. Cool in cold water, as for squid. If using mussels or clams, steam open in a little water or wine. If using scallops, place in a bowl, cover with boiling water and leave to cool.
- To assemble platter, drain all seafood and place in a bowl (reserving a few prawns or mussels for garnish, if using). Add lemon juice, season with salt and pepper and toss gently to combine. Carefully mix through cherry tomatoes and basil leaves then pile onto a platter. Top with reserved prawns or mussels, if using, and drizzle with ¼ cup Caper and Basil Dressing. Serve the rest of the dressing in a small bowl.
See more of Annabel's Waitangi Day recipes