Entertaining

Raw seafood bar

Name: Raw seafood bar
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 16 freshly shucked oysters; 16 sashimi grade scallops on the half shell; 16 large sashimi grade prawns (we used Shark Bay Amaebi prawns); 2 tbs each salmon and flying fish roe; 250g each sashimi grade salmon, kingfish and tuna, thinly sliced; 2 tsp vodka; 2 tbs chardonnay vinegar; 1 tsp dry vermouth; 1 eschalot, finely chopped; 30g fresh horseradish, finely grated; 2 tbs finely chopped coriander leaves; 1 tsp each caster sugar and salt flakes; 1 tsp extra virgin olive oil; 1 tbs white wine vinegar

3 ratings

20m

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by Phoebe Wood

Oct 28, 2015

With the right presentation and these simple sauces, you can easily make your very own raw seafood bar.

16 freshly shucked oysters
16 sashimi grade scallops on the half shell
16 large sashimi grade prawns (we used Shark Bay Amaebi prawns)
2 tbs each salmon and flying fish roe
250g each sashimi grade salmon, kingfish and tuna, thinly sliced

Martini mignonette

2 tsp vodka
2 tbs chardonnay vinegar
1 tsp dry vermouth
1 eschalot, finely chopped

Horseradish and coriander paste

30g fresh horseradish, finely grated
2 tbs finely chopped coriander leaves
1 tsp each caster sugar and salt flakes
1 tsp extra virgin olive oil
1 tbs white wine vinegar

Method

1.

For the horseradish paste, combine all ingredients in a bowl. Cover with plastic wrap and chill until ready to serve.
2.

For the mignonette, combine all ingredients in a bowl with 1 tsp freshly ground black pepper. Cover with plastic wrap and chill until ready to serve.
3.

Fill a large serving bowl with ice. Arrange oysters, scallops and prawns over ice. Place roe in small separate bowls and place over ice. On a separate platter, arrange salmon, king fish and tuna. Serve with martini mignonette and horseradish and coriander.